Tomatoe And Roasted Pepper Soup Over Potatoe

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   ["Cut off outer leaves of the brussel sprouts from the base and trim any stem. Score the base with an "" X "" Rinse under cold water and place 5 quart pot with a steaming rack. Steam 15 mins. after water has boiled. Meanwhile, in a saucepan simmer, the 32 oz of soup. Now, scrub the potatoes and pierce all sides. Place in the microwave for about 16 mins if you do not have a microwave bake in a 375 degree oven for about one hour. Check for doneness. When the potatoes are cooked, let them rest while you drain the brussel sprouts. Rinse the 5 quart pot quickly and return the brussels sprouts and add the warmed soup. Stir. Turn up the heat to medium. Salt and pepper to taste. Presentation: Use 4 shallow soup bowls. Cut in advance the potatoes. Cut lengthwise once and twice widthwise leaving the potatoe somewhat intact for appearance, spaces for the soup to enter. Place the potatoe in the middle of the bowl. Add the brussel sprouts and soup by ladle-fulls around each potatoe. Drizzle the soup between the potatoe slices."]

* Per serving · 4 servings · Values may vary.

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