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6 yellow bell peppers, cored, seeded, and halved lengthwise
4 tablespoons (1/2 stick) unsalted butter
1 cup chopped onions
1 cup chopped leeks
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 small boiling potatoes, peeled and sliced
5 cups chicken stock
2 tablespoons snipped fresh chives
Croutons for garnish (optional)
Extra virgin olive oil, for garnish (optional)
Freshly grated Parmesan cheese, for garnish
Preheat the broiler.
Line a baking a sheet with aluminum foil. Lay 6 of the pepper halves,
cut side down, on the foil, and broil 2 inches from the heat until well charred, 5 to 10 minutes. Transfer the peppers to
a plastic bag and seal the bag. Allow the peppers to steam in the bag for 10 minutes. Then remove them from the bag, and
slip off and discard the skins. Coarsely chop the peppers and set aside.
Melt the butter in a soup pot. Add the onions, leeks, salt, and pepper, and sauté over low heat until
the vegetables are soft and translucent, 10 to 15 minutes.
Coarsely chop the remaining 6 pepper halves and add them to the pot, along with the potatoes, roasted peppers, and
stock. Bring to a boil, then lower the heat and simmer, uncovered, until the vegetables are tender, 30 minutes.
Transfer the soup, in batches, to a food processor and process
until smooth. Return it to the pot and heat through.
the soup garnished with the chives, croutons, a splash of olive oil, and Parmesan cheese.