ITALY/NATIVE AMERICA: Yellow Pepper Soup
About this Recipe
By: Merrilee Salmon (via Literacy Pittsburgh)
This vibrantly colored pepper soup features a variety of vegetables, and is paired perfectly with crispy bread and Parmesan cheese grated on top!
Merrilee is a student at Literacy Pittsburgh and this recipe was submitted through their cooking program!
- 2-3 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 4 yellow bell peppers, seeded, ribs removed, and coarsely chopped
- 4 potatoes, peeled and coarsely chopped
- 4 cups light chicken stock (If using canned stock, dilute to half strength with water.)
- Salt and pepper, to taste
- 1 cup whole milk
- 2 bay leaves
- Parmesan cheese, freshly grated
Heat oil in a large pan. Gently fry onion, carrot, and celery until golden.
Add peppers and potatoes. Stir-fry for a few minutes. Add stock to just cover vegetables. Add salt and pepper. Cover and simmer for about 30 minutes.
Pass mixture through a food mill (or ricer or applesauce strainer) to remove the pepper skins.
Return mixture to heat. Add milk, bay leaves, and a little more stock if necessary. Soup should be liquid but creamy. Do not allow soup to boil.
Remove bay leaves before serving hot with a little Parmesan spooned on.
If you don’t want to strain the soup, blister the peppers and peel them before adding to the stir-fry mixture. Then use a food processor or blender to puree the mixture before adding the milk.