Red Pepper-and-Pear Soup

Ingredients

• 2  anjou pears peeled sliced
• 2 tablespoons butter 
• 2  carrots sliced
• 32 oz chicken broth fat-free
• 0.5 teaspoon ground pepper black
• 1 Dash ground pepper red
• 2 teaspoons olive oil 
• 7 servings garnishes: pears plain fresh thinly sliced chopped
• 3 large bell peppers red sliced
• 0.5 teaspoon pepper dried red crushed
• 0.3 teaspoon salt 
• 2  shallots sliced

Equipment

• food processor
• sauce pan
• dutch oven

Directions

1. Melt butter with oil in a Dutch oven over medium heat; add bell pepper and next 3 ingredients, and saut 8 to 10 minutes or until tender.
2. Stir in chicken broth and next 4 ingredients. Bring to a boil; cover, reduce heat to low, and simmer 25 to 30 minutes.
3. Let cool 20 minutes.
4. Process soup, in batches, in a food processor until smooth, stopping to scrape down sides. Return to Dutch oven, and keep warm until ready to serve.
5. Garnish, if desired.
6. Note: To make ahead, let soup cool, and store in an airtight container in refrigerator up to 2 days. Reheat in a saucepan over medium-low heat, stirring often.