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Rocco DiSpirito's Yellow Pepper Soup




Source of Recipe


the web


List of Ingredients




4 yellow bell peppers
½ cup pear juice
¼ teaspoon mustard powder
2 teaspoons rice wine vinegar
Salt and ground pepper to taste
Sour cream or crème fraîche to garnish (optional)

Recipe



Roast peppers over a flame or in an oven for 45 minutes at 375 degrees. Cool in a paper bag. When completely cool, peel, seed, chop coarsely, and puree peppers in a blender until smooth. Pass puree through a sieve into a pan over medium-low heat. Add 1 1/2 cups water, pear juice, mustard powder, vinegar, and salt and pepper to taste. Heat, stirring, until warmed through. Garnish servings, if desired, with a dollop of sour cream or crème fraîche.