VELVETY YELLOW PEPPER SOUP
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
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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