Pureed Red Pepper And Potato Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Virgin olive oil,
1 Medium: onion, chopped
1: Celery rib,
1: Carrot finely chopped,
3: Garlic cloves,
1 1/2 lbs: New potatoes, peeled and chopped
2 lbs: Red bell peppers, diced
6 cup: Stock, chicken or vegetable
Salt and pepper to taste,
Garlic croutons,
Fresh basil or parsley for garnish,
Nonfat yoghurt, optional
Directions:
Heat the olive oil in a large heavy bottomed soup pot and saute the onion,
celery and carrot for about 10 minutes. Add garlic after 5 minutes. When
vegetables have softened, add the potatoes, red peppers and stock and
bring to a boil. Add a little salt, reduce the heat, cover and simmer for
about 1 hour or until vegetables are thoroughly softened.
Puree in batches in blender or food processor, until smooth. Return to pot
and reheat. Add salt and freshly ground pepper to taste. Serve and top
with fresh basil and croutons. Optional, drizzle a spoonful of yoghurt in
it.
Best made one day ahead.
Serves 6
Source from luhu.jp
celery and carrot for about 10 minutes. Add garlic after 5 minutes. When
vegetables have softened, add the potatoes, red peppers and stock and
bring to a boil. Add a little salt, reduce the heat, cover and simmer for
about 1 hour or until vegetables are thoroughly softened.
Puree in batches in blender or food processor, until smooth. Return to pot
and reheat. Add salt and freshly ground pepper to taste. Serve and top
with fresh basil and croutons. Optional, drizzle a spoonful of yoghurt in
it.
Best made one day ahead.
Serves 6
Source from luhu.jp