Name: Yellow Pepper Soup
Yield: 4 portions
Ingredients: 4 tablespoons (½ stick) unsalted butter; 6 yellow bell peppers, cored, seeded, and halved lengthwise; 1 cup chopped leeks; 1 cup Chopped onions; ½ teaspoon freshly ground black pepper; ½ teaspoon salt; 5 cups Berta’s Chicken Stock or canned broth; 2 tablespoons snipped fresh chives; Toasted croutons (see facing page), for garnish (optional); 3 small boiling potatoes, peeled and sliced; Extra virgin olive oil, for garnish (optional); Freshly grated Parmesan cheese, for garnish

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Roasting brings out the full flavor of sweet yellow peppers before they’re transformed into a warming soup.

Ingredients

6 yellow bell peppers, cored, seeded, and halved lengthwise
4 tablespoons (½ stick) unsalted butter

Soup
Gluten-free

Method

Preheat the broiler.
Line a baking sheet with aluminum foil. Lay 6 of the pepper halves, cut side down, on the foil, and broil 2 inches from the heat until well charred, 5 to 10 minutes. Transfer the peppers to a plastic bag and seal the bag. Allow the peppers to steam in the bag for 10 minutes. Then remove them from the bag, and slip off and discard the skins.

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Ingredients

Method

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