SUPERB YELLOW PEPPER SOUP
I first tasted this sunny-looking soup with yellow peppers at a luncheon hosted by a good friend. It's simple and superb when served warm with a dollop of sour cream...or you can chill it for a refreshing change of pace in summer. -Linda Nilsen, Anoka, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
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.
Nutrition Facts :
ROASTED YELLOW PEPPER SOUP
We got this recipe from a good friend and Merchant Marine in New Hampshire. My husband and our two small children liked it so much that I started raising yellow peppers. We enjoy it in the middle of summer or on a cool fall day. -Amy Spurrier Wellsburg, West Virginia
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 cups (2 quarts).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 124 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 807mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.
LIGHT POTATO AND LEEK SOUP
Delicious and light blend of potatoes and leeks in a vegetarian broth.
Provided by jenPT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
- Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil; reduce heat and simmer for 20 minutes.
- Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 48.4 g, Cholesterol 16.8 mg, Fat 7 g, Fiber 6.2 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 458 mg, Sugar 8.5 g
YELLOW PEPPER SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 97 calorie, Fat 3 grams, SaturatedFat 0.5 grams, Carbohydrate 16 grams, Fiber 2 grams, Protein 2 grams
SUNSHINE SOUP (YELLOW PEPPER & LEEK)
Crunchy sweet peppers are both low in calories and rich in vitamin C. Yellow peppers make an especially cheery, sunny-coloured soup and oven roasting them concentrates all those delicious flavours.
Provided by English_Rose
Categories Low Protein
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the top and base from each of the yellow peppers, remove the seeds and then cut into thin strips. Cut the leeks into strips the same size as the peppers. Place the leeks and peppers in a roasting dish and sprinkle with the garlic. Drizzle 2 tablespoons of olive oil over the top, season with salt and freshly ground black pepper and place in a medium oven for 40-45 minutes until nicely roasted and soft.
- Heat 2 tablespoons olive oil in a large casserole or saucepan and saute the onion and celery for 5 minutes until softened but not browned. Add the potatoes and carrot and cook for 3-4 minutes more. Add the leeks and most of the peppers (reserve a few for garnish), the broth, thyme and bay leaf and simmer for 30 minutes or so until the potatoes are nice and soft.
- Place the soup in a blender, and whiz until smooth. Adjust the seasoning (adding a good grind of black pepper) and serve in bowls, garnished with a little of the reserved roasted peppers and a drizzle of olive oil.
Nutrition Facts : Calories 309.8, Fat 15.9, SaturatedFat 2.5, Sodium 997.8, Carbohydrate 34.1, Fiber 5, Sugar 5.3, Protein 10.4
RED PEPPER, CORN AND LEEK SOUP
Make and share this Red Pepper, Corn and Leek Soup recipe from Food.com.
Provided by ChipotleChick
Categories Corn
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Remove corn kernels from ears and reserve 1/4 cup of the kernels.
- Heat the butter and oil in a large saucepan.
- and leeks and saute over medium, stirring occasionally, until soft, about 5 minutes.
- Add red bell pepper and saute another 5 minutes.
- Add corn and saute 3 minutes.
- Add the chicken stock and bring to a boil.
- Simmer slowly, uncovered for about 30 minutes.
- Pour the mixture into a food processor or blender and process 1 minute on low.
- Put through a fine sieve and return to the saucepan (for a coarser soup, you don't have to strain it).
- Add cream, salt, pepper, and cayenne.
- Reheat on low.
- Boil reserved corn for 2 minutes in a pot of boiling water.
- Drain.
- Pour soup into bowls and garnish with boiled corn.
- Warm the tortillas in a microwave or oven.
- Butter and serve with soup.
Nutrition Facts : Calories 305.5, Fat 16.9, SaturatedFat 5.7, Cholesterol 24.8, Sodium 593.1, Carbohydrate 31.6, Fiber 3.4, Sugar 9.1, Protein 10
ROASTED YELLOW PEPPER SOUP
Categories Soup/Stew Pepper Broil Quick & Easy Leek Bell Pepper Summer Parade
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- 1. Lay 6 pepper halves, cut-side down, on a baking sheet; broil until well charred, 5 to 10 minutes. Transfer to a plastic bag; seal for 10 minutes. Slip off and discard the skins. Coarsely chop the roasted peppers, then set aside.
- 2. Melt the butter in a soup pot. Add the onions, leeks, salt, and pepper; sauté over low heat about 10 to 15 minutes or until the vegetables are soft.
- 3. Coarsely chop the remaining 6 pepper halves; add to the pot with the potatoes, reserved roasted peppers and 5 cups broth. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Cool to room temperature.
- 4. Puree in a food processor, adding a bit more broth if it's too thick. Refrigerate to chill. Serve in tiny cups, garnished with the chives.
SUNSHINE SOUP
Got a huge yellow squash from a friend.This was the result of some of it. Also had some left to freeze. Soup also freezes well. Serve hot or cold.
Provided by Katha
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot melt margerine.
- Add squash, onion, celery, garlic.
- Saute until onion is golden.
- Allow to cool slightly.
- Add broth,rosemary& black pepper.
- Cook until all veggies are tender.
- Cool.
- Place soup in blender& puree till smooth.
- Pour soup back in pot& heat till warmed (or serve cold or at room temp).
- Place soup in bowls, swirl in 1/4 cup yogurt in each bowl.
- Add hot sauce if desired.
Nutrition Facts : Calories 109.2, Fat 3.3, SaturatedFat 0.8, Cholesterol 1.2, Sodium 109.5, Carbohydrate 15.6, Fiber 2.5, Sugar 10.2, Protein 5.4
BRIGHT GREEN LEEK SOUP
A creamy soup doesn't have to mean lots of cream. Puréed leeks in this soup provide body as well as flavor, and a handful of rice helps give it a smooth consistency. For a brilliant green taste and color, let the soup cool completely before blending in the spinach. Take the time to strain through a fine-meshed sieve for the best texture.
Provided by David Tanis
Categories dinner, lunch, soups and stews, appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Trim leeks of outer layer and stems. Chop white and tender green parts into 1/2-inch chunks (discard tough gray-green parts). Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Drain and soak again, then lift leeks from water, leaving any sediment behind.
- Melt butter in a heavy-bottomed soup pot over medium heat. Add leeks and season well with salt and pepper. Cook, stirring, until leeks are wilted, about 8 to 10 minutes.
- Add garlic, cayenne and rice and cook for 1 minute. Add hot broth and bring to a boil, then reduce to a gentle simmer. Simmer until rice is very soft, about 25 minutes. Remove from heat and let cool completely before proceeding.
- Using a blender, purée the raw spinach with the cooled soup mixture. Strain the soup through a fine-meshed sieve, discarding any fibrous solids. Adjust seasoning and add a little grated nutmeg. Thin soup with broth or water if necessary.
- Heat soup through just before serving, to preserve the bright green color. Garnish each serving with a tablespoon of crème fraîche and a sprinkling of chives and tarragon.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 1120 milligrams, Sugar 7 grams, TransFat 0 grams
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