Roasted Yellow Pepper Soup |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
6 large yellow sweet peppers |
1 large onion, chopped |
1 cup chopped leek (white portion only) |
1/4 cup butter, cubed |
3 small potatoes, peeled and cubed |
5 cups chicken broth |
1/2 teaspoon salt |
1/2 teaspoon pepper |
shredded parmesan cheese (optional) |
Directions:
1. Halve peppers; remove and discard tops and seeds. Broil peppers 4 inches from the heat until skin blisters, about 4 minutes. Immediately place peppers in a bowl, cover and let stand for 15-20 minutes.
2. Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil, reduce heat; cover and simmer for 30 minutes or until potatoes are tender.
3. Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly.
4. In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil).
5. Serve with parmesan cheese if desired.
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