Roasted Yellow Pepper Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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We got this recipe from a good friend and Merchant Marine in New Hampshire. My husband and our two small children liked it so much that I started raising yellow peppers. We enjoy it in the middle of summer or on a cool fall day. âAmy Spurrier Wellsburg, West Virginia Ingredients:
6 large sweet yellow peppers |
1 large onion, chopped |
1 cup chopped leeks (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 in. from the heat until skins blister, 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). Serve with Parmesan cheese if desired. Yield: 8 cups (2 quarts).
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