Yellow Pepper Soup Food

YELLOW BELL PEPPER SOUP

Steps:

• Heat oil and butter in a Dutch oven; sauté the peppers, onion, potato and garlic for about five minutes, stirring occasionally.
• Add broth, bay leaf, salt and pepper, bring to a boil.
• Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
• Discard bay leaf.
• Cool slightly; puree in batches in blender.
• Return to pan.
• Stir in buttermilk, heat through.
• Serve hot or cold; garnish with a dollop of sour cream or yogurt and a pinch of chives, if desired.

SUPERB YELLOW PEPPER SOUP

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.

YELLOW PEPPER SOUP

Steps:

• Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
• Bring stock to a boil.
• Add peppers, potatoes, salt, chipotle and boiling stock.
• Simmer for 20 minutes or until potatoes are soft.
• Puree in food processor or use an immersion blender.
• Serve in bowls with a sprinkle of parmesan and olive oil.
• For a lower fat version use no fat parmesan cheese or omit. Do not use olive oil.
• For Vegetarian do not use chicken broth. Use vegetable broth. For Vegan omit cheese also or use a vegan sub.

ROASTED YELLOW PEPPER SOUP

Steps:

• Preheat oven to 400 degrees. Place peppers on oiled cookie sheet and place in oven. Roast peppers, turning occasionally, for 20 to 30 minutes, until the skins puffs up and is mostly blackened. Place in bowl and cover with plastic wrap to sweat.
• While peppers are roasting, melt butter over low heat and cook onion gently with salt, pepper, and cumin for 1015 minutes, stirring occasionally, until translucent. Add garlic and cook until aroma is released. Sprinkle flour over and cook, stirring, another 5 minutes. Stir in stock or water and bring to the simmer. Turn off heat and set a food mill fitted with fine sieve over pot.
• Unwrap the bowl of peppers; they should be very soft. Pull out and discard cores. Place contents of bowl, juice and all, into food mill and pass peppers through. Remove mill from pot and clean out pepper skins and seeds by rotating blade backwards. Whisk contents of pot thoroughly and simmer 10 minutes for the flavors to come together. Whisk in milk, pass through food mill again into clean pot, heat gently and serve.

ROASTED YELLOW PEPPER SOUP

Steps:

• 1. Lay 6 pepper halves, cut-side down, on a baking sheet; broil until well charred, 5 to 10 minutes. Transfer to a plastic bag; seal for 10 minutes. Slip off and discard the skins. Coarsely chop the roasted peppers, then set aside.
• 2. Melt the butter in a soup pot. Add the onions, leeks, salt, and pepper; sauté over low heat about 10 to 15 minutes or until the vegetables are soft.
• 3. Coarsely chop the remaining 6 pepper halves; add to the pot with the potatoes, reserved roasted peppers and 5 cups broth. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Cool to room temperature.
• 4. Puree in a food processor, adding a bit more broth if it's too thick. Refrigerate to chill. Serve in tiny cups, garnished with the chives.

ROASTED YELLOW PEPPER SOUP

Steps:

• Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly., In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired.

YELLOW PEPPER SOUP WITH LIME

Steps:

• Heat oven to 500 degrees. Place peppers on baking sheets, and roast until their skins turn dark brown; turn to brown all sides, about 40 minutes. Remove, place peppers in plastic bag and seal. Allow to steam at least 10 minutes; skins will come off easily. Stem, seed and remove seeds, but save the juices.
• Melt butter in a pot large enough to hold the remaining ingredients. Cook onion, garlic and chilies over low heat so that they don't brown but soften. Add sweet potato, lime leaves, basil, lemongrass and stock. Bring to a boil, reduce heat and simmer 20 minutes.
• Combine the peppers and their juices with the sweet potato mixture off the heat. Puree in a blender, in batches, until smooth. Season with salt. Refrigerate if desired.
• To serve, reheat slowly and garnish with tomato and a spoonful of heavy cream dropped in the center of the soup and a sprig of basil.

YELLOW BELL PEPPER SOUP

Steps:

• Preheat oven to 400°F. Line 2 large baking sheets with heavy-duty foil. Toss bell peppers with oil in large bowl. Arrange in single layer on baking sheets. Roast until peppers are tender and beginning to brown, stirring occasionally, about 50 minutes.
• Transfer peppers to heavy large saucepan. Add 4 1/2 cups broth. Boil 8 minutes to blend flavors. Cool slightly. Working in batches, puree mixture in blender. Return to saucepan. Mix in half and half and sugar. Thin soup with more broth if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat before continuing.)
• Spoon soup into bowls. Garnish with parsley sprigs and serve.

RAINBOW ROASTED PEPPER SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
• Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
• Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
• When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
• Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
• Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
• In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.

MARCO CANORA'S YELLOW-PEPPER SOUP

Steps:

• Heat soffritto base in a large pot over medium-high heat. Add peppers and cook, stirring to coat. Continue cooking until peppers are softened, about 3 minutes. Add potatoes and stir to combine.
• Add bay leaves and enough water to cover the vegetable mixture by about 1 inch (about 9 cups); season with salt and pepper and bring to a boil. Reduce heat to a simmer and cook until pepper and potatoes are almost soft, about 30 minutes.
• Crush the thyme with the flat side of a knife and add it to the pot. Continue to simmer until peppers and potatoes are completely soft, about 15 minutes more.
• Remove bay leaves and thyme; discard. Working in batches, pass soup through a food mill fitted with a fine disk. Whisk in 1/2 cup olive oil, if desired; season with salt and pepper. If soup seems too thick, add a little water to thin out. Serve warm, drizzled with olive oil and garnished with croutons and thyme leaves.

YELLOW PEPPER SOUP

Steps:

• Place sliced leeks in a large bowl of cold water and let stand for 5 minutes to rid them of dirt and sand. Lift out of the water and drain in a colander. Set aside.
• In a small stockpot, heat oil over low heat. Add leeks and cook until wilted, about 10 minutes. Add peppers, tarragon, stock, and salt and pepper to taste. Raise heat to high; bring to a boil. Lower heat and simmer until peppers are very tender, about 20 minutes.
• Remove from heat and discard tarragon sprigs. Transfer soup to a food processor and puree. Pass puree through a fine strainer and adjust seasoning with salt and pepper, if necessary. Divide soup among 4 bowls and place 2 of the toast pieces in each. Garnish with tarragon leaves and drizzle with olive oil, if desired. Serve immediately.