Ingredients
-
1
-
1
-
1
-
2
-
2
-
1 1/2
-
3/4
-
3
-
1
-
1
-
-
-
-
-
Directions
Yellow Pepper Soup,adopted 9/15 and addition of unsalted vegetable broth 2/23/07. Note used a light vegetable broth not dark or roasted.,Great flavor, texture is thick but not too thick. Spice is just enough to keep it interesting but not overpowering. Will definitely make this again.,Delicious. Instead of the canned Chipotle pepper used 1/2 tsp. Ground Chipotle pepper. Just enough spice to be interesting but not overpowering.
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Steps
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1
Done
|
Cook (sweat) Onion, Celery, Carrot and Garlic in Olive Oil Until Soft (about 10 Minutes). |
|
2
Done
|
Bring Stock to a Boil. |
|
3
Done
|
Add Peppers, Potatoes, Salt, Chipotle and Boiling Stock. |
|
4
Done
|
Simmer For 20 Minutes or Until Potatoes Are Soft. |
|
5
Done
|
Puree in Food Processor or Use an Immersion Blender. |
|
6
Done
|
Serve in Bowls With a Sprinkle of Parmesan and Olive Oil. |
|
7
Done
|
For a Lower Fat Version Use No Fat Parmesan Cheese or Omit. Do not Use Olive Oil. |
|
8
Done
|
For Vegetarian Do not Use Chicken Broth. Use Vegetable Broth. For Vegan Omit Cheese Also or Use a Vegan Sub. |
