Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Yellow Pepper Soup




Source of Recipe


Chef Rocco Dispirito


List of Ingredients




4 yellow bell peppers
1 1/2 cups water
1/2 cup pear juice
1/4 teaspoon mustard powder
2 teaspoons rice wine vinegar, or white wine vinegar
salt and freshly ground pepper to taste

*Optional: sour cream or creme fraiche for garnish



Recipe



Roast peppers over a medium-low flame, or under the broiler, until the skins blacken and char. Cool peppers in a closed paper bag. When the peppers are completely cool, peel, remove the seeds, and chop coarsely.

Puree peppers in a blender until smooth. Pass the puree through a wide mesh sieve into a pan over medium-low heat. Add 1 1/2 cups water, pear juice, mustard powder, vinegar, and then add salt, and pepper to taste.

Heat, stirring until warmed through. You can garnish the servings, if desired, with a dollop of sour cream or creme fraiche.

Serves 4.