Red Pepper-And-Pear Soup

• 2 tablespoons butter
• 2 teaspoons olive oil
• 3 large red bell peppers, sliced
• 2 carrots, sliced
• 2 shallots, sliced
• 2 Anjou pears, peeled and sliced
• 1 (32-oz.) container fat-free chicken broth
• 1/2 teaspoon dried crushed red pepper
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• Dash of ground red pepper
• Garnishes: thinly sliced fresh pears, plain yogurt, chopped fresh chives

1. Melt butter with oil in a Dutch oven over medium heat; add bell pepper and next 3 ingredients, and saute 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. Let cool 20 minutes.
3. 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. Garnish, if desired.
4. 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.
5. Note: Nutritional analysis does not include garnishes.

butter, olive oil, red bell peppers, carrots, shallots, pears, chicken broth, red pepper, ground black pepper, salt, ground red pepper, chives

Taken from www.myrecipes.com/recipe/red-pepper-and-pear-soup (may not work)