Soup with Roasted Red Pepper and Ricotta

By á-51418

Ingredients

• 2 1/2 cups unsalted chicken stock
• 1 cup part-skim ricotta cheese
• 1/2 cup half-and-half
• 1/2 teaspoon freshly ground black pepper
• 1 (16-ounce) jar roasted red bell peppers, rinsed and drained
• 1 garlic clove
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1 tablespoon chopped fresh chives

Preparation

Step 1

1. Combine first 6 ingredients in a blender; process 1 minute or until smooth.

2. 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.