Brown Bag Lunch Recipe #1

On the days that I am working, I like to bring a lunch with me. I want something tasty and nourishing to eat while I am reading a book, such as Laura Child's new book The Teaberry Strangler, or browsing through magazines. By the way, I will be reviewing Laura's new book in a later post. For this first Brown Bag Lunch Recipe, I am sharing my own recipe for Roasted Red Pepper Soup.

Chop your onions. Don't worry about chopping them too small, because everything will go in the blender anyway. Add a couple of turns of the olive oil to the bottom of a soup pot over medium heat. Saute the onions until transparent.

Add one clove of chopped garlic. Not only is it tasty, but garlic has some great healing benefits like lowering blood pressure during a design crisis! Be careful not to saute the garlic too long because it will become brown and bitter. Add your salt and freshly ground pepper now.

A splash of white wine to de-glaze the pan if you choose. Don't worry about the alcohol content, it will cook off. If you don't want to use wine, add a bit of the chicken broth instead. Now add all of the chicken broth and the diced tomatoes.

Chop the roasted red peppers. I like to use these flexible chopping mats because you can bend them and easily add the ingredients to your cooking. As I mentioned, I use roasted red pepper in jars quite often, especially at this time of the year. When fresh peppers are plentiful, roast your own.

Bring the soup to a boil, then turn down to a simmer and cook for 30 minutes. Let the soup cool a bit. Blend the soup in small batches in a blender. You may add a splash of half and half to smooth out the flavor a bit. Some thin strips of fresh basil are also a nice addition. Put your soup in a thermos or a microwavable dish and enjoy your lunch. I have added some sliced apple and some chunks of cheddar cheese, but you could add a sandwich to round out the meal. Bon Appetit!!

Love,

Susan and Bentley

xxoo