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Entrée
Roasted Red Pepper & Ricotta Soup
our
ingredients
2 1/2 c unsalted chicken stock
1 c part-skim ricotta cheese
1/2c LaClare Plain Yogurt
1/2 tsp freshly ground black pepper
1 (16-ounce) jar roasted red bell peppers, rinsed and drained
1 garlic clove
1 tbsp fresh lemon juice
1/2 tsp kosher salt
1 tbsp chopped fresh chives
the
instructions
Combine first 6 ingredients in a blender; process 1 minute or until smooth.
Pour mixture into a large saucepan over medium heat.
Bring to a simmer.
Stir in lemon juice and salt.
Divide soup among 4 bowls.
Top evenly with chives, drizzle with additional yogurt.