Roasted Yellow Pepper Soup
Recipe courtesy Kathleen Daelemans
1 tablespoon olive oil
1 small carrot, peeled and finely diced
1/2 small sweet onion, minced
1 1/2 pound yellow and orange bell peppers, roasted, peeled, cut into small strips
1 baking potato (about 12 ounces) peeled and diced into 1/2-inch cubes
3 cups vegetable or chicken stock
Salt and pepper
2 tablespoons prepared pesto
In a 3-quart saucepan heat olive oil. Add carrots and onions and cook until soft. Add peppers and cook 2 minutes more. Add potatoes and stock and bring to a boil. Reduce heat and simmer until potatoes are cooked through and starting to fall apart, about 25 minutes. Season with salt and pepper, to taste.
Use a stick blender, food processor or blender to puree soup. If necessary, return to pot and reheat. Garnish each portion with 1 teaspoon of pesto. Serve immediately.
Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 25 minutes