Roasted Red Pepper Soup

We all stayed home for the super bowl this year -- everyone was sick. And we decided to make soup for dinner. My now-college-graduate daughter recalled a roasted red pepper soup that was served in her sorority house. I'd never heard of it before, but we figured in out. And while it looks less than appetizing, it was absolutely delicious.

• 4 large red bell peppers, roasted seeds removed
• 1 tsp olive oil
• 1 medium onion, chopped
• 1 medium carrot, peeled and chopped
• 2 garlic cloves, chopped
• 1 tsp herbs de provence
• 1/4 cup fresh parsley, chopped
• 3 cups fat free chicken broth, or vegetable stock
• 1 medium russet potato, peeled and chopped
• 1/4 cup dry white wine
• Salt and freshly ground black pepper
• 2 tbsp fat free sour cream
• 1/4 cup Parmigiano Reggiano cheese

Roast the peppers over an open flame until the skin is charred.

Place peppers in a bowl, cover with plastic wrap and let sit for several minutes

Sautee onion, carrots, garlic and herbs in oil in your soup pot for about 8 minutes

Add chicken broth, potato, and white wine

Remove skin from peppers, remove stems and seeds and coarsely chop

Add to soup, bring to a boil then reduce to a simmer for 30 minutes

After 30 minutes add the sour cream and use an immersion blender to complete the soup

Put cheese in the bottom of a serving bowl then add soup.