Creamy Roasted Pepper Soup and Organic vs. Store bought egg!

For breakfast this morning I decided to do a side by side taste testing of the organic eggs I got yesterday vs. store bought eggs.  I decided a simple scramble of each with a dash of salt and pepper would be a good comparison.

Obviously the one on the left is the organic egg, although Tony’s theory is this CSA guy just bought them from the store.  After both were scrambled, I did notice a distinct difference in color – the organic egg was a richer yellow than the store bought one:

After tasting side by side – I have to say that the organic egg tasted better!  It had a much richer taste for some reason.  Had I just been given an organic egg in a restaurant, however, I am not sure I would be able to tell on its own if it were organic or not.

Breakfast comes in at 316 calories, 21 fat and 12 carbs.

Now onto the roasted pepper soup!

CREAMY ROASTED PEPPER SOUP

• 8 whole peppers, any color
• 4 cups chicken broth
• 1 cup water
• 2 cups fat free half and half
• 2 whole jalapeno peppers
• 1 ounce pickled carrots

Roast the peppers under medium high coals, until charred.

Keep moving them around the grill so all sides get charred – don’t worry, they aren’t burned!  This char will add such a depth to the soup!

Once the peppers are done, put in a large bowl and put plastic wrap on top.  I let mine sit on the counter overnight.  This morning I cut the stems off and removed the seeds:

In a big pot I put 4 cups of chicken soup base – I love soup base mixes because this container lasts a long time – only 1 tsp. per 1 cup of water and it has a rich stock flavor:

Into the stock I threw in the deseeded peppers – once you get to the bottom of the bowl, you’ll have this wonderful pepper liquor – don’t throw it out!  It adds to the flavor of the soup – just dump it in.

To add some heat, I added 2 whole jalapenos and carrots from this can:

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I plan on making a jalapeno bake with some of the rest of these jalapenos for my breakfast this week!

Once the soup has simmered for 30 minutes, using a stick blender, puree:

Then remove from heat and stir in the fat free half and half.

See all the charred bits – that’s what gives this soup its distinctive flavor!  Now onto the good part – the nutrition!!  This made 13 cups of soup.

Per One Cup

• 57 calories
• .6 fat
• 9 carbs
• 1.5 fiber
• 2.14 protein!

I believe this would be considered a ZERO POINT SOUP!  I plan on having a cup of this with my lunch every day this week – soup is a great way to feel full for not a lot of calories!

HANNAH’S COMING HOME!  While I have enjoyed my week with Tony as “empty nesters” I miss my laughing sessions with Hannah!  Tony calls it laughing at “unseen humor!”   Next post won’t be until tonight – I am sure Hannah is really tan! 😀