Yellow Pepper Soup

Name: Yellow Pepper Soup
Ingredients: 4 medium leeks, white and light green parts only, thinly sliced; 2 tablespoons olive oil, plus more for drizzling; 6 yellow bell peppers (2 pounds), stemmed and seeded, cut into chunks; 6 large sprigs tarragon, plus more leaves for garnish; 2.75 cups homemade or low-sodium canned chicken stock, skimmed of fat; Salt and freshly ground pepper, to taste; 1 large slice Italian bread, cut into ½-inch-by-3-inch pieces, toasted

3.2

(16)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

4

This soup keeps well, refrigerated, for up to two days; warm it and check seasoning before serving.

Ingredients

4 medium leeks, white and light green parts only, thinly sliced
2 tablespoons olive oil, plus more for drizzling
6 yellow bell peppers (2 pounds), stemmed and seeded, cut into chunks
6 large sprigs tarragon, plus more leaves for garnish
2 ¾ cups homemade or low-sodium canned chicken stock, skimmed of fat
Salt and freshly ground pepper, to taste
1 large slice Italian bread, cut into ½-inch-by-3-inch pieces, toasted

Directions

Place sliced leeks in a large bowl of cold water and let stand for 5 minutes to rid them of dirt and sand. Lift out of the water and drain in a colander. Set aside.
In a small stockpot, heat oil over low heat. Add leeks and cook until wilted, about 10 minutes. Add peppers, tarragon, stock, and salt and pepper to taste. Raise heat to high; bring to a boil. Lower heat and simmer until peppers are very tender, about 20 minutes.
Remove from heat and discard tarragon sprigs. Transfer soup to a food processor and puree. Pass puree through a fine strainer and adjust seasoning with salt and pepper, if necessary. Divide soup among 4 bowls and place 2 of the toast pieces in each. Garnish with tarragon leaves and drizzle with olive oil, if desired. Serve immediately.