Chilled Yellow Pepper And White Bean Soup
|Bell peppers||3 (Yellow, Orange Or Red)|
|Olive oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Crushed dried red pepper||1⁄8 Teaspoon|
|Canned low salt chicken broth||29 Ounce (2 Cans Of 14.5 Ounce Each)|
|Canned cannellini||16 Ounce, drained, rinsed (1 Can)|
|Fresh arugula||1 Bunch (100 gm), sliced|
Char bell peppers over gas flame or in broiler until blackened on all sides.
Place in paper bag and let stand 10 minutes.
Peel, seed and chop peppers.
Heat oil in heavy medium saucepan over medium high heat.
Add onion and saute until tender, about 5 minutes.
Add bell peppers and crushed red pepper and saute 1 minute.
Add broth and cannellini.
Bring to boil.
Reduce heat, cover and simmer 15 minutes.
Strain vegetables, reserving broth.
Transfer vegetables to processor; puree.
Gradually mix in 2 cups reserved broth.
Transfer puree to bowl.
Stir in remaining broth.
Season with salt and pepper.
Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.)
Ladle soup into bowls.
Top with generous amount of arugula and serve.