Peppers I
Brenda Underwood
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La Belle Cuisine - More Soup Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Yellow Pepper Soup

"Beautiful soup! Who cares for fish, game or any other dish? Who
would not give all else for two pennyworth only of beautiful soup?"
~ Lewis Carroll, "Alice in Wonderland"

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Red, Yellow and Green Peppers
French Gaugush, D
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Yellow Pepper Soup

4 medium leeks, white and light green parts only, thinly sliced
2 tablespoons olive oil, plus more for drizzling
6 yellow bell peppers (2 pounds), stemmed and seeded, cut into chunks
6 large sprigs tarragon, plus more leaves for garnish
2 3/4 cups chicken stock
Salt and freshly ground pepper to taste
One large slice Italian bread, cut into 1/2-inch-by-3-inch pieces, toasted

1. Place sliced leeks in a large bowl of cold water and let stand for 5
minutes to rid them of dirt and sand. Lift out of the water and drain
in a colander. Set aside.
2. In a small stockpot, heat oil over low heat. Add leeks and cook until wilted, about 10 minutes. Add peppers, tarragon, stock, and salt and
pepper to taste. Raise heat to high; bring to a boil. Lower heat and
simmer until peppers are very tender, about 20 minutes.
3. Remove from heat and discard tarragon sprigs. Transfer soup to a
food processor and purée. Pass purée through a fine strainer and adjust seasoning with salt and pepper, if necessary. Divide soup among 4
bowls and place 2 of the toast pieces in each. Garnish with tarragon
leaves and drizzle with olive oil, if desired. Serve immediately.
 

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