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La Belle Cuisine - More Soup Recipes

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Yellow Pepper Soup




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Red, Orange and Yellow Bell Peppers on Display in a Venice Market
Red, Orange and Yellow Bell Peppers on Display in a Venice Market
Photographic Print

Gipstein, Todd
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La Belle Cuisine


Yellow Pepper Soup

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 3/4 cups chicken stock
Salt and freshly ground
pepper to taste
One large slice Italian bread,
cut into 1/2-inch-by-3-inch
pieces, toasted

1. 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.
2. 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.
3. Remove from heat and discard tarragon sprigs. Transfer soup to a
food processor and purée. Pass purée 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.

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