Roasted Red Pepper Soup

Roasted Red Pepper Soup

Ingredients:

2 tablespoons extra-virgin olive oil

2 large potatoes, peeled and cut into small pieces

2 stalks celery, chopped

2 shallots or 1/2 red onion, chopped

Kosher salt and freshly ground pepper

1 12 -ounce jar roasted red peppers, drained and rinsed

4 to 5 sun-dried tomatoes

4 cups low-sodium chicken or vegetable broth

2/3 cup sour cream

1/4 cup chopped fresh cilantro

1/3 cup shredded pepper jack cheese


Directions:

Heat the olive oil in a large Dutch oven or pot over medium-high heat.

Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes.

Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.

Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro.

Sweet Potato Frittata

Sweet Potato Frittata

Ingredients:

1 medium sweet potato

1 sweet, mild onion, 

1 green bell pepper, coarsley chopped

1 tablespoon vegetable oil

¾ cup sliced, julienned country ham

1 tablespoon butter

6 eggs

Salt and pepper to taste

Directions:

Peel sweet potato; cut into ¼-inch cubes; blanch in boiling, salted water until tender, about 8 minutes. Drain and set aside.

Heat oil in omelet pan; sauté onion and bell pepper until tender, about 2 minutes. Stir in cooked sweet potatoes and ham; sauté 1 minute. Add butter.

Beat eggs and season with salt and pepper. Pour eggs into omelet pan and stir with a fork. Cover pan and cook about 3 minutes to set egg. Uncover and place pan under hot broiler until top of frittata is firm, about 1 minute.

Loosen with a rubber spatula and slide onto serving plate. Serve hot or at room temperature.