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    YELLOW PEPPER SOUP
    from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

    Roasting brings out the full flavor of sweet yellow peppers before they're transformed into a warming soup.

    Serves 4
    INGREDIENTS (CLICK TO BUY)

    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

    Print recipe
    PREPARATION

    1. Preheat the broiler.
    2. 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.
    3. 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.
    4. 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.
    5. Transfer the soup, in batches, to a food processor and process until smooth. Return it to the pot and heat through.
    6. Serve the soup garnished with the chives, croutons, a splash of olive oil, and Parmesan cheese.



    Product nutrition and information
     Quantity Ingredients Est.Price
      Yellow Greenhouse Bell Pepper, Medium - $4.99/lb
     Farm Fresh, Med
     
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
      Leeks, Bunch - $3.49/ea
     Farm Fresh, bunch
     
      Red Potato, Medium - $1.29/lb
     Farm Fresh, Med
     
      FreshDirect Chicken Stock - $3.49/ea
     pint
     
      Chives - $1.99/ea
     Farm Fresh
     
      Olivia's Croutons Butter & Garlic Croutons - $3.99/ea
     5oz
     
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
     Grated
     
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
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