Recipe - Yellow Pepper Soup
Category RecipesWhilst shopping for dinner with the Novaks, Notes Girl and Duffbert, we noticed that Tesco had peppers on sale at less than half price - fabulous! So I stocked up and tomorrow I will be making a large batch of soup which I can happily munch my way through next week for lunches at work. So I thought I would share this recipe for Yellow Pepper Soup which is very smooth and tasty. I'm afraid that I can't acredit this recipe as it is one that I found in my folder-of-recipes rather than it coming from a book. However, my thanks go to who ever's recipe it is.
3 yellow peppers
50g / 2oz butter or margarine
1 small onion, chopped
1.2 litres / 2 pints vegetable stock
1 teaspoon mild curry powder
1/4 teaspoon tumeric
1 tablespoon chopped fresh coriander (silantro), or 1 teaspoon dired leaf coriander
300g / 10oz potatoes, peeled and chopped
salt
Chop one pepper finely and place it in a small saucepan, then chop the remaining peppers roughly.
Melt 25g / 1oz of the butter/margarine in another saucepan and cook the onion and roughly chopped peppers for 5 minutes, stirring frequently. Stir in the stock, curry powder, tumeric and corainder, then add the potatoes. Bring to the boil, then lower the heat and simmer, partially covered, for 40-45 minutes, or until the vegetables are very soft.
Melt the remaining butter with the finely chopped pepper in the small pan. Cook over a gentle heat until the pepper is very soft. Reserve for the garnish.
Puree the onion, pepper and potato mixture in batches in a blender or food processor until very smooth. Return to a clean saucepan and reheat gently. Serve in heated soup plates or bowls, garnished with at little of the sauteed chopped pepper.
Serves 8
Preparation time: 15-20 minutes.
Cooking time: 50-55 minutes.
Personally I don't like coriander so I leave it out, but, naturally it is up to your personal taste preferences. Also, for a lower carb version
I increase the amount of peppers and reduce the amount of potatoes.
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Comments
Two questions for you, m'dear ...
Do you peel the peppers first? (boiling -- briefly -- then putting in ice water to blanche)
Also, have you ever tried this recipe with red peppers? I'm thinking they might also make a nice soup. Oh, and once I saw purple peppers at a veg market near San Francisco ... that could be fun :)
Posted by Liz Novak At 05:08:59 On 25/06/2008 | - Website - |
Obviously you can play with the flavourings to suit you own taste.
I don't blanch'n'peel the peppers, cook it long enough and then puree - never had a need to peel them.
Any colour pepper you want hon - go hog wild! I made it with all those lovely orange ones on sale that day we went grocery shopping.
I was just commenting the other day that it has been years since I have seen purple peppers. Purple soup - now that would be cool.
Posted by T At 12:14:09 On 25/06/2008 | - Website - |