Prep 15 mins
Cook 35 mins
Deliciously smooth soup with a lot of depth. The herb bundle and vermouth really make this special.
- 1 tablespoon extra virgin olive oil
- 2 large yellow peppers, stemmed, seeded, and cut in large chunks
- 2 large leeks (white part only)
- 1 garlic clove, smashed
- 1 tablespoon kosher salt, plus extra for seasoning
- 1⁄4 teaspoon ground turmeric
- 3 sprigs fresh flat-leaf parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 medium russet potatoes (about 1 pound)
- 4 cups water
- 1 tablespoon dry white vermouth
- fresh ground black pepper
- 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.
I used an onion instead of leeks. I used dried parsley and thyme around 1 teaspoon of each. Instead of putting only water, I added chicken bouillon granules to give it more flavour. I prefer the taste without vermouth. Thanks Little_Wing :) Made for Beverage tag.
My whole family thought this was about the blandest thing we've ever had. We thought it seemed more like a sauce than a soup, and we're going to try to salvage it, but we won't be making this again.
What a wonderful soup! I want to start a petition that we should be allowed to give more than 5 stars. This one is at least a 12! This is a wonderful clean-your-fridge-out soup, and we always have leeks and various colored peppers in the house. The only thing I did leave out was the vermouth as we didn't have any in the house. I didn't even tie up the parsley and thyme, just let them cook away in there. At the end of the cooking I fished out the bay leaf and then pureed everything right in the pot with my immersion blender. Those things are wonderful with pureed soups. This is delicious and I'm sure that with a little cream it would also make a lovely cold soup for summer!