Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Margarine |
| 1 tablespoon | Chopped shallots |
| 2 \N | Thyme sprigs |
| 1 \N | Garlic clove, crushed |
| 3 cups | Low-salt chicken broth |
| 2¼ cup | Chopped yellow bell pepper |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Black pepper |
| 1 tablespoon | Tarragon vinegar |
Melt margarine in a saucepan over medium heat. Add shallots, thyme, and garlic; saute 2 minutes. Add broth, bell pepper, salt, and black pepper; bring to a boil, and cook 35 minutes or until reduced to 1 cup. Discard thyme. Place bell pepper mixture and vinegar in a blender; process until smooth. Yield: 1 cup.
Per serving: 43 Calories; 1g Fat (15% calories from fat); 9g Protein; 7g Carbohydrate; 0mg Cholesterol; 469mg Sodium NOTES : This recipe is featured with CLAUSON'S EGGPLANT GATEAU WITH RED AND YELLOW BELL PEPPER COULIS, Page 120.
Recipe by: Cooking Light, Sept. 1995, page 121 Posted to MC-Recipe Digest V1 #392 by igor@... on Jan 28, 1997.