Enjoy a hearty cup of soup that's flavored with the mild and sweet taste of yellow peppers. Edward Griffiths of Stowe, Vermont adds garlic and minced chives for a special touch.
Recommended: 62 Ways to Eat the Rainbow
- 2-1/2 cups water
- 3 large sweet yellow peppers, chopped
- 1 large potato, chopped
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon minced chives
- In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Cool slightly.
- In a blender, process soup in batches until smooth. Return to the pan. Add butter and oil; cook and stir until heated through and butter is melted (do not boil). Sprinkle with chives. Yield: 5 servings.
Originally published as Yellow Pepper Soup in Healthy Cooking August/September 2008, p33
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