Roasted Yellow Pepper Soup
TOTAL TIME: Prep: 25 min. Cook: 40 min.
YIELD: 8 cups (2 quarts).
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.
—Amy Spurrier
Wellsburg, West Virginia
Ingredients
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6 large sweet yellow peppers
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1 large onion, chopped
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1 cup chopped leeks (white portion only)
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1/4 cup butter, cubed
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3 small potatoes, peeled and cubed
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5 cups chicken broth
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1/2 teaspoon salt
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1/2 teaspoon pepper
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Shredded Parmesan cheese, optional
Directions
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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.
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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.
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3.
Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly.
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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.
Nutrition Facts
1 cup: 124 calories, 6g fat (4g saturated fat), 18mg cholesterol, 807mg sodium, 16g carbohydrate (6g sugars, 2g fiber), 3g protein.
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