Yellow Pepper Soup
Source of Recipe
unknown. Recipe was adopted from a cook who didn't source his recipes
Recipe Introduction
omit all the Olive oil. It's not needed. And can someone tell me where this comes from? Please? I would like to credit it. The chef who originally posted it may have got it from another source. He was good at that and not stating sources. I adopted it on a recipe site.
List of Ingredients
1 onion , chopped
1 stalk celery , chopped
1 carrot , chopped
2 garlic cloves , chopped
2 teaspoons olive oil
1 1/2 lbs yellow peppers
3/4 lb potatoes , cut into chunks
3 cups unsalted chicken stock or unsalted vegetable broth
1 tablespoon salt (less if using salted broth)
1 chipotle pepper (canned)
parmesan cheese, to taste (for garnish)
Recipe
In a large pan, saute the garlic, onion, carrots and celery until soft. The original called for the olive oil. I simply use the stock.
Bring the broth to a boil.
Add peppers, potatoes, salt, chipotle and boiling stock to the onion mix.
Simmer for 20 minutes or until potatoes are soft.
Puree in food processor or use an immersion blender.
Serve in bowls with a sprinkle of Parmesan
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