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Red and Yellow Pepper Soup
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Provided By:
Allison Fishman

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    • Ingredients

    Serves:

    Directions

    Heat oven to 350F. Cover sheet pan with aluminum foil, put whole peppers on prepared pan and cook for 40 minutes, turning once halfway through cooking. Put cooked peppers in a bowl and seal tightly with plastic wrap. Let sit for 30 minutes. Peel peppers, remove and discard seeds.

    Meanwhile, heat butter in a medium straight-sided skillet over medium-low heat. Add shallot and cook until soft, about 4 minutes. Add diced potatoes, chicken stock and bring to a simmer. Simmer 20 minutes, until potatoes are soft.

    Remove thyme sprigs from potato mixture and puree soup base. Remove half the base; add yellow peppers and puree. Remove and keep warm. Add remaining soup base and red peppers; puree. Serve soup warm.

    TIP: Use a single soup base to make two different soups.

    TIP: Roasting peppers in oven using relatively low heat is the best way to keep the colors vibrant.

    TIP: You can also use canned roasted peppers. Since they are packed in an acidic brine, be sure to rinse before using.

    TIP: To serve, pour both soups into a bowl simultaneously, on opposite sides of the bowl. If desired, use a toothpick to create a more intricate design.

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