Yellow Pepper and Leek Soup
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| Thu, 03-24-2005 - 10:52am |
Here is a delicious and versatile soup (see notes after recipe). It came from Cookling Light Magazine, but I made it SBD-friendly.
YELLOW PEPPER AND LEEK SOUP (phase 1)
INGREDIENTS:
6 large yellow bell peppers (or a combination of yellow, red, orange)
1-1/2 teas. olive oil
2 leeks, cleaned and chopped (white portion only)
2 teas. Hungarian paprika (I used regular paprika)
1 bay leaf
1 14 oz can chicken stock
2 cups water
1-1/2 teas. balsamic vinegar
1/2 teas. salt
1/8 teas. fresh ground pepper
PREPARATION:
Preheat oven to 500 degrees. Lightly coat peppers with cooking spray and roast in oven, turning frequently until blackened on all sides. Place peppers in large ziploc bag, seal. Let stand 20 minutes (or you can prepare these the day before). Peel and discard skins, Cut in half; discard membranes and seeds.
Heal oil in large saucepan, add leeks. Cook 5 minutes. Add paprika, bay leaf, stock, water. Bring to a boil, reduce heat and simmer for 20 mins. Stir in roasted peppers and simmer an additional 5 minutes. Add vinegar, salt and pepper. Let soup cool, remove bay leaf, then puree in food processor or blender.
NOTES: The soup is a somewhat thick consistency. If you want it to be more of a creamy soup, you could add some (about a 1/2 cup) ff half and half. I plan to serve this for dinner tonight in a large bowl over cooked spaghetti squash, maybe adding a sprinkle of parmesan cheese.
Enjoy!
Karen :)


This sounds delicious!