Creamy Yellow Pepper Soup Recipes

Steps:

• In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.

Steps:

• In a large saucepan, melt butter over medium-low heat. Add celery, carrot, onion, and garlic; cook until onion is opaque and carrot is crisp/tender, about 10 minutes.
• Add peppers, broth, 2 cups water, and bay leaf; bring to a boil. Reduce heat to medium, and simmer until peppers are very tender, about 15 minutes.
• Remove bay leaf; puree soup in batches in blender. Return to pot; add cream and sugar. Season with salt and pepper. If necessary, gently reheat before serving, and garnish with chives.

Steps:

• Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly., In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired.

Steps:

• 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.

Steps:

• Heat the olive oil in a large saucepan over medium-low heat. Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
• Tie the parsley, thyme, and bay leaf together with kitchen twine. Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.
• Discard the herb bundle. Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth. Return to the pot and reheat. Stir in the vermouth, and season, to taste, with salt and pepper. Serve warm.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the water and bring to a simmer.
• Add the bell pepper and tomatoes and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot sprinkled with crispy shallots and chives.

Steps:

• Heat oven to 500 degrees. Place peppers on baking sheets, and roast until their skins turn dark brown; turn to brown all sides, about 40 minutes. Remove, place peppers in plastic bag and seal. Allow to steam at least 10 minutes; skins will come off easily. Stem, seed and remove seeds, but save the juices.
• Melt butter in a pot large enough to hold the remaining ingredients. Cook onion, garlic and chilies over low heat so that they don't brown but soften. Add sweet potato, lime leaves, basil, lemongrass and stock. Bring to a boil, reduce heat and simmer 20 minutes.
• Combine the peppers and their juices with the sweet potato mixture off the heat. Puree in a blender, in batches, until smooth. Season with salt. Refrigerate if desired.
• To serve, reheat slowly and garnish with tomato and a spoonful of heavy cream dropped in the center of the soup and a sprig of basil.

Steps:

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

Steps:

• To roast peppers:
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
• Make the pepper soup:
• In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
• Make the tomato soup:
• Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350°F. oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the orégano, salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
• Make the serrano cream:
• In a blender blend together the chilies, the garlic paste, and the créme fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
• To serve the soup:
• For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving.

Steps:

• Heat oil and butter in a Dutch oven; sauté the peppers, onion, potato and garlic for about five minutes, stirring occasionally.
• Add broth, bay leaf, salt and pepper, bring to a boil.
• Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
• Discard bay leaf.
• Cool slightly; puree in batches in blender.
• Return to pan.
• Stir in buttermilk, heat through.
• Serve hot or cold; garnish with a dollop of sour cream or yogurt and a pinch of chives, if desired.

Steps:

• Preheat oven to 400°F. Line 2 large baking sheets with heavy-duty foil. Toss bell peppers with oil in large bowl. Arrange in single layer on baking sheets. Roast until peppers are tender and beginning to brown, stirring occasionally, about 50 minutes.
• Transfer peppers to heavy large saucepan. Add 4 1/2 cups broth. Boil 8 minutes to blend flavors. Cool slightly. Working in batches, puree mixture in blender. Return to saucepan. Mix in half and half and sugar. Thin soup with more broth if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat before continuing.)
• Spoon soup into bowls. Garnish with parsley sprigs and serve.