Roasted Yellow Pepper Soup (Kathleen Daelemans) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
1 small carrot, peeled and finely diced |
1/2 small sweet onion, minced |
1 1/2 pound yellow and orange bell peppers, roasted, peeled, cut into small strips |
1 baking potato (about 12 ounces) peeled and diced into 1/2-inch cubes |
3 cups vegetable or chicken stock |
salt and pepper |
2 tablespoons prepared pesto |
Directions:
1. In a 3-quart saucepan heat olive oil. Add carrots and onions and cook until soft. Add peppers and cook 2 minutes more. Add potatoes and stock and bring to a boil. Reduce heat and simmer until potatoes are cooked through and starting to fall apart, about 25 minutes. Season with salt and pepper, to taste.
2. Use a stick blender, food processor or blender to puree soup. If necessary, return to pot and reheat. Garnish each portion with 1 teaspoon of pesto. Serve immediately.
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