Best Marco Canoras Yellow Pepper Soup Recipes

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SUPERB YELLOW PEPPER SOUP



Superb Yellow Pepper Soup image

I first tasted this sunny-looking soup with yellow peppers at a luncheon hosted by a good friend. It's simple and superb when served warm with a dollop of sour cream...or you can chill it for a refreshing change of pace in summer. -Linda Nilsen, Anoka, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

6 medium sweet yellow peppers, cut into 1-inch pieces
1 large onion, diced
1 medium potato, peeled and quartered
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon butter, optional
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 cup buttermilk
Sour cream and minced chives, optional

Steps:

  • In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.

Nutrition Facts :

TRI-COLOUR SWEET PEPPER SOUP



Tri-Colour Sweet Pepper Soup image

I have been making this sweet pepper soup for over 20 years. There are two different versions that we enjoy: the recipe, as posted, with NO sour cream or tomatoes. The other version has added Dijon mustard, sour cream and a 14.5 ounce can of diced tomatoes. It is a delightfully different soup that I used as the base for my Tri-Colour Stuffed Pepper Soup. But, this soup is so good, it can stand alone, just as it is. For quantities to change out the soup, see the NOTE at the top of the directions.

Provided by The_Swedish_Chef

Categories     Peppers

Time 1h

Yield 8-10 cups

Number Of Ingredients 7

2 tablespoons unsalted butter
1 Spanish onion (chopped fine, mine was about 3-inch diameter)
2 red peppers (cut into 1/2 inch wide by 1.5 inch long strips. My peppers were about 4 inch across)
2 green peppers (see above)
2 yellow peppers (or orange peppers, see above)
6 cups chicken stock (I use Swanson brand)
1 teaspoon paprika

Steps:

  • NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
  • Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
  • Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
  • Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
  • Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
  • Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
  • If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
  • Serve immediately.

Nutrition Facts : Calories 123, Fat 5.3, SaturatedFat 2.5, Cholesterol 13, Sodium 260.7, Carbohydrate 14, Fiber 1.8, Sugar 5.4, Protein 5.8

ROASTED YELLOW PEPPER SOUP AND ROASTED TOMATO SOUP WITH SERRANO CREAM



Roasted Yellow Pepper Soup and Roasted Tomato Soup with Serrano Cream image

This roasted vegetable duo represents an unconventional combination of vibrant colors, rich aromatics, and sensual tastes. The soups are served as equal partners in one bowl-try each one separately, but be sure to stir them together to get the full experience.

Yield Makes 6 servings

Number Of Ingredients 18

3 tablespoons finely chopped shallots
1/2 teaspoon dried thyme, crumbled
1 tablespoon unsalted butter
6 yellow bell peppers, roasted (see Note) and coarsely chopped (about 6 cups)
1 1/2 cups low-sodium chicken broth, plus more as needed
1/4 cup heavy cream
Fresh lemon juice
3 pounds plum tomatoes, quartered lengthwise
3 large garlic cloves, unpeeled
3 tablespoons finely chopped shallots
1/2 teaspoon dried oregano, crumbled
1 tablespoon unsalted butter
1 1/2 cups low-sodium chicken broth, plus more as needed
1/4 cup heavy cream
Fresh lemon juice
3 serrano chiles or jalapeños, seeded and finely chopped (wear rubber gloves)
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/2 cup crème fraîche or sour cream

Steps:

  • In a heavy saucepan, cook the shallots, thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallots are soft. Add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft.
  • In a blender, purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream and enough additional broth to reach the desired consistency. Add the lemon juice and salt and pepper to taste.
  • Preheat the oven to 350°F. Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans. Add the garlic to one of the pans, and bake the tomatoes and garlic for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and garlic cool in the pans on racks.
  • In a heavy saucepan, cook the shallots, oregano, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallots are soft. Add the tomatoes, garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes.
  • In a blender, purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream and additional broth if necessary (both soups should have the same consistency). Add the lemon juice and salt and pepper to taste.
  • In a blender, blend the chiles, garlic paste, and crème fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl.
  • For each serving, ladle 1/2 cup of each soup into 2 glass measuring cups, then pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl. Drizzle some of the serrano cream over each serving.
  • The SOUP may be made 1 day in advance, kept covered and chilled, and reheated.
  • The SERRANO CREAM may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
  • Use a long-handled fork to char the PEPPERS over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat. Turn them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end; cut off the tops and discard the seeds and ribs.

BELL PEPPER, YOGURT, AND HARISSA SOUP



Bell Pepper, Yogurt, and Harissa Soup image

A simple summer recipe that calls for few ingredients and 15 minutes of prep, but offers flavors that are surprisingly complex.

Provided by Martha Stewart

Categories     Soup Recipes

Number Of Ingredients 5

3 seeded medium-large yellow bell peppers
2 teaspoons harissa (North African chili sauce)
2 cups low-fat plain yogurt
1/2 teaspoon coarse salt
Very thinly sliced yellow bell pepper (optional, for garnish)

Steps:

  • Cut flesh of bell peppers into large chunks. Puree with harissa, yogurt, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and garnish with very thinly sliced yellow bell pepper, if desired, before serving.

Nutrition Facts : Calories 89 g, Fat 1 g, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, Sodium 227 g

YELLOW PEPPER SOUP



Yellow Pepper Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 large yellow peppers, stemmed, seeded, and cut into large chunks
2 large leeks, (white part only), halved lengthwise, sliced crosswise, well rinsed
1 garlic clove, smashed
1 tablespoon kosher salt, plus extra for seasoning
1/4 teaspoon ground turmeric
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
2 medium russet potatoes, (about 1 pound) peeled, cut into chunks
4 cups water
1 tablespoon dry white vermouth
Freshly ground black pepper

Steps:

  • Heat the olive oil in a large saucepan over medium-low heat. Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
  • Tie the parsley, thyme, and bay leaf together with kitchen twine. Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.
  • Discard the herb bundle. Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth. Return to the pot and reheat. Stir in the vermouth, and season, to taste, with salt and pepper. Serve warm.

Nutrition Facts : Calories 97 calorie, Fat 3 grams, SaturatedFat 0.5 grams, Carbohydrate 16 grams, Fiber 2 grams, Protein 2 grams

LENTIL SOUP WITH TOMATO AND TUSCAN KALE



Lentil Soup with Tomato and Tuscan Kale image

This warming soup is chock-full of fiber and vegetable goodness. "It's made of lentils and dark-green leafy vegetables, and that's a great thing for your body," says New York City chef Marco Canora, from whose cookbook A Good Food Day this recipe is taken. "To have health and wellness," he says, "the best thing you can do is cook for yourself, because you control the fats and salts and you are cooking with whole foods."

Provided by Marco Canora

Categories     appetizer

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 19

1 head garlic
1 pound brown lentils
1/2 yellow onion
1 carrot, peeled and halved lengthwise
1 celery stalk, cut into large pieces
1 bay leaf
Fine sea salt
1 medium red onion, coarsely chopped (about 2 cups)
2 small carrots, coarsely chopped (about 1 cup)
2 celery stalks, coarsely chopped (about 1 cup)
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
1/2 cup extra-virgin olive oil, plus more for serving
1 tablespoon tomato paste
One 14.5-ounce can whole peeled tomatoes with their juices
Fine sea salt and freshly ground black pepper
1 bunch Tuscan kale, stems and center ribs removed, leaves washed and coarsely chopped
1 bunch Tuscan kale, stems and center ribs removed, leaves washed and coarsely chopped
Freshly grated Parmigiano-Reggiano cheese, for serving

Steps:

  • For the lentils: Remove the outer layers from the head of garlic and cut off about 1/4 inch of the stem end to expose the cloves. Add the lentils to a large pot and cover them by 2 inches with water. Add the onion, carrots, celery, bay leaf, the head of garlic and a couple of pinches of salt. Bring the lentils to a boil over high heat, reduce the heat to a simmer and cook until the lentils are creamy and tender, about 40 minutes.
  • Remove and discard the onion, carrots, celery, bay leaf and garlic. Using an immersion blender, puree about one-third of the lentils and return them to the pot. (Or scoop one-third of the lentils into a standard blender and puree, then add back to the pot.)
  • For the soffrito: In a food processor, combine the red onion, carrots, celery, rosemary and thyme and pulse until the vegetables are minced. Add the mixture to a separate large soup pot along with the olive oil. Turn the heat to high and fry the vegetables, stirring occasionally, until they soften and color slightly, 10 to 12 minutes. Add the tomato paste, canned tomatoes with their juice, and a couple pinches of salt to the soffrito and stir. Reduce the heat to medium-high and cook for 10 minutes. Add the kale and another pinch of salt, stirring to coat the leaves. Reduce the heat to medium and cook for 10 minutes, until the kale is soft.
  • Add the lentils into the pot of vegetables and stir. Add about 2 cups water, a little at a time, to thin the soup (it can be more or less water, depending on the level of thickness you prefer). Increase the heat to high and bring to a boil. Reduce the heat and simmer for about 30 minutes to allow the flavors to come together. Taste and add salt, if needed. Serve with black pepper, Parmesan and a drizzle of olive oil.

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