Red Pepper Bisque

Ingredients

• 1 can chicken broth ()
• 0.5 lb onion chopped
• 4 servings nonfat yogurt plain
• 12 oz pasilla peppers red canned
• 0.5 lb baking potatoes peeled thinly sliced
• 4 servings salt 

Equipment

• food processor
• bowl
• frying pan
• ladle
• blender

Directions

1. Pour red peppers with juice into a 2- to 3-quart pan.
2. Add broth, onion, and potato. Boil gently, covered, until potato begins to fall apart, about 20 minutes. Pure soup in a blender or food processor, reheat if necessary, then ladle into bowls.
3. Add yogurt and salt to taste.