VELVETY YELLOW PEPPER SOUP

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Velvety Yellow Pepper Soup image

Deliciously smooth soup with a lot of depth. The herb bundle and vermouth really make this special.

Provided by little_wing

Categories     Peppers

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
2 large yellow peppers, stemmed, seeded, and cut in large chunks
2 large leeks (white part only)
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)
4 cups water
1 tablespoon dry white vermouth
fresh 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.

Nutrition Facts : Calories 110.7, Fat 2.5, SaturatedFat 0.4, Sodium 1177.8, Carbohydrate 20.8, Fiber 2.7, Sugar 1.7, Protein 2.5

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