Serves: 4
Total Calories: 636
1. Preheat the oven broiler. Cut the red pepper in half lengthwise. Discard the stem and seeds. Put the pepper, skin side up, on a foil-lined pie plate and press with palm to flatten. Roast under the broiler until charred and blistered, about 4 to 5 minutes. Transfer to a plastic bag and steam 10 to 12 minutes. Remove the skin. Coarsely chop the pepper and place near the stove.
2. In a large saucepan, heat the oil over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes. Add the broth, wine, potato, salt, and coarsely chopped red pepper. Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes and pepper are very tender, 18 to 20 minutes.
3. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan and bring to a boil over medium-low heat, stirring frequently, and cook 3 to 4 minutes. Stir in the pepper. Adjust seasoning. Divide among 4 soup bowls. Scatter the crumbled cheese equally over each bowl. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sweet Potato and Red Pepper Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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