Recipe
Velvety Yellow Pepper Soup Recipe
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- 2 large yellow peppers, stemmed, seeded, & cut in large chunks .
- 1/4 tsp ground turmeric .
- 3 sprigs fresh thyme .
- 1 garlic clove, smashed .
- 1 bay leaf .
- 1 tbsp dry white vermouth .
- 1 tbsp extra-virgin olive oil .
- 3 sprigs fresh flat-leaf parsley .
- 4 c water .
- 1 tbsp kosher salt, plus extra for seasoning .
- fresh ground black pepper .
- 2 large leeks (white part only)
Directions
- Step #1 Heat the olive oil In a large-ish saucepan over medium-low heat.
- Step #2 Add the peppers, garlic, until the vegetables begin to soften, salt & turmeric, leek, stirring every once in awhile, & cook, about 10 mins.
- Step #3 Tie the parsley, thyme, & bay leaf together with kitchen twine.
- Step #4 Add the potato, & herb bundle & bring to a boil, & let simmer, uncovered, water, until the potato is very tender, reduce the heat, about 20 mins.
- Step #5 Discard the herb bundle.
- Step #6 Puree the soup in small batches in a mixer (keep the lid cracked to allow steam to escape), or in the pot with an immersion mixer, until smooth.
- Step #7 Return to the pot & reheat.
- Step #8 Stir in the vermouth, to taste, & season, with salt & pepper.
- Enjoy the Velvety Yellow Pepper Soup recipe
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