Sweet Bell Pepper Soup

Preparation info
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By Michael Ruhlman

Published 2011

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Want to impress your nearest and dearest with a truly soigné soup? This easy, rich cream soup is straight out of The French Laundry kitchen and yet would not make Rachael Ray feel that she’s overcomplicating her food. The key is a tool, a fine-mesh strainer, which creates a voluptuous texture. The bell peppers/capsicums are steeped in cream, then the mixture is blended until smooth and strained. It’s a lovely way to prepare a soup. The result is so rich that I only recommend serving a small