Yield: 4 Servings
|4||Yellow bell peppers|
|1 teaspoon||Olive oil|
|3 cups||Cooked cubed potatoes|
|2 smalls||Dried red chile peppers; or to taste|
|3 cups||Defatted stock; (Vegetable stock)|
|Salt and pepper|
|Chopped roasted red bell pepper; for garnish|
|Chopped fresh basil; for garnish|
This recipe comes from a friend in Holland.
Halve and seed yellow peppers and place cut-side down on broiler pan or baking sheet and broil 2 to 3 minutes or until blackened. Remove blackened skin under running water. Chop peppers.
Heat oil in large Dutch oven over medium-high heat. Add onion and cook, stirring, 3 to 5 minutes or until soft but not browned. Add potatoes, yellow peppers and chile peppers and cook 3 minutes. Add stock and bring to boil. Reduce heat to medium and cook, uncovered, 10 minutes.
Transfer soup to blender and puree. Season to taste with salt and pepper.
When ready to serve, top with dollops of roasted red bell pepper and sprinkles of basil. Makes 4 to 6 servings.
Recipe by: Mary Carroll's Healthful Cooking, Star Tribune, ¾/98 Posted to MC-Recipe Digest by Kathleen <schuller@...> on Apr 12, 1998