Velvety Yellow Pepper Soup Recipes

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.

CHILLED RED & YELLOW PEPPER SOUP WITH AVOCADO SALSA

Steps:

• For the soup: In a medium nonstick skillet, heat oil over medium heat; add onion and salt. Cook, stirring occasionally, until onion is softened, about 5 minutes.
• Add broth, bring to a boil, and simmer for 3 minutes; transfer to a medium bowl to cool.
• Place half of the cooled broth mixture in a blender (make sure to get an equal amount of liquid and onions); add yellow peppers and 1⁄2 cup of the yogurt; purée until smooth.
• Transfer yellow pepper purée to a covered container and refrigerate until chilled, about 30 minutes.
• Rinse blender and transfer remaining broth mixture to it. Add red peppers and remaining 1⁄2 cup yogurt; purée until smooth.
• Transfer red pepper purée to another covered container and refrigerate until chilled, about 30 minutes.
• For the salsa: While soups are chilling, in a small bowl combine avocado, cilantro, and lime juice.
• To serve the soup, simultaneously ladle a generous 1⁄2 cup of the yellow pepper soup and a generous 1⁄2 cup of the red pepper soup into each of 4 shallow bowls, allowing soups to meet in center. Garnish each with salsa and serve.

CREAMY YELLOW PEPPER SOUP

Steps:

• Place leek, carrot, celery and olive oil in stockpot over medium heat.
• Cook until softened, but not browned, about 8-10 minutes.
• Add stock, water, peppers and potato slices and carefully bring to simmer (don't boil!).
• Loosely cover and simmer for 45 minutes until peppers and potato slices are tender.
• Using a food processor or food mill, blend until smooth.
• Return to pot over low heat, add tabasco and season with salt and pepper.
• Ladle into bowls and either grate or shave Parmesan over soup.

YELLOW PEPPER SOUP

Steps:

• Roast or grill peppers until skin blisters and turns brown.
• When they have cooled a little, strip off blistered skin, open and remove seeds.
• Blend cleaned peppers together with a little vegetable stock until smoothly puréed.
• Combine with remaining vegetable stock and rice.
• Heat thoroughly.
• Add cream, salt and a generous sprinkling of coriander and pepper.
• When serving, place small spoonfuls of extra whipped cream, basil leaves and another sprinkling of coriander and black pepper on top.

VELVETY YELLOW PEPPER SOUP

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.