Italian Yellow Pepper Puree

Recipe by TishT
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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 500F degrees.
  • Lightly oil a baking pan.
  • Halve and seed the peppers and place them cut side down on the baking pan.
  • Bake for 25 to 30 minutes, until the skins begin to wrinkle and the peppers become a deeper golden color.
  • While the peppers roast, warm the olive oil in a soup pot and saute the onions, carrots, and celery for about 10 minutes, until the onions are translucent but not browned.
  • Add the water, potatoes, salt and bay leaves, cover and bring to a boil; then reduce the heat and simmer until the potatoes are tender When the peppers are roasted, place them in a covered bowl.
  • When cool enough to handle, slip off their skins and add the peppers to the soup pot.
  • When the potatoes are tender, remove the bay leaves.
  • In batches puree the soup in a blender until smooth and thick.
  • Add salt and pepper to taste.
  • Reheat gently, if needed.
  • Serve topped with parmesan cheese.
  • Also goes well with toasted bread with Parsley Pesto.
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