Yellow Pepper Soup
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1 tsp
Ground Turmeric3 sprigs
Parsley (fresh flat-leaf)3 sprigs
Thyme (fresh)1
Bay Leaf4 cups
WaterDirections:
1
Heat the olive oil in a large saucepan over medium-low heat
2
Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes
3
Tie the parsley, thyme, and bay leaf together with kitchen twine
4
Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes
5
Discard the herb bundle
6
Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth
7
Return to the pot and reheat
8
Stir in the vermouth, and season, to taste, with salt and pepper
9
Serve warm