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Creamy Yellow Pepper Soup

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READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place leek, carrot, celery and olive oil in stockpot over medium heat.
  2. Cook until softened, but not browned, about 8-10 minutes.
  3. Add stock, water, peppers and potato slices and carefully bring to simmer (don't boil!).
  4. Loosely cover and simmer for 45 minutes until peppers and potato slices are tender.
  5. Using a food processor or food mill, blend until smooth.
  6. Return to pot over low heat, add tabasco and season with salt and pepper.
  7. Ladle into bowls and either grate or shave Parmesan over soup.

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