Creamy Yellow Pepper Soup Recipes

Steps:

• Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
• Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.
• Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
• Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.

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:

• 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:

• 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:

• Preheat oven to 400 degrees. Place peppers on oiled cookie sheet and place in oven. Roast peppers, turning occasionally, for 20 to 30 minutes, until the skins puffs up and is mostly blackened. Place in bowl and cover with plastic wrap to sweat.
• While peppers are roasting, melt butter over low heat and cook onion gently with salt, pepper, and cumin for 1015 minutes, stirring occasionally, until translucent. Add garlic and cook until aroma is released. Sprinkle flour over and cook, stirring, another 5 minutes. Stir in stock or water and bring to the simmer. Turn off heat and set a food mill fitted with fine sieve over pot.
• Unwrap the bowl of peppers; they should be very soft. Pull out and discard cores. Place contents of bowl, juice and all, into food mill and pass peppers through. Remove mill from pot and clean out pepper skins and seeds by rotating blade backwards. Whisk contents of pot thoroughly and simmer 10 minutes for the flavors to come together. Whisk in milk, pass through food mill again into clean pot, heat gently and serve.

Steps:

• Peel the lower third of the asparagus stalks, and discard the trimmings. Cut the asparagus on the bias into slices about 1/4 to 1/2-inch thick. (You should have about 1 1/2 cups.) Bring 1/2 cup of the water to a boil in a saucepan, and add the asparagus pieces. Bring the water back to a boil, and boil the asparagus for 30 seconds. Drain, reserving the cooking juices, and set the cooked asparagus pieces aside in a bowl.
• Place the yellow peppers, potato, onion, garlic, salt, sugar, and pepper in a large saucepan, and add the remaining 2 cups of water. Bring to a boil, add the reserved asparagus cooking juices, cover, and reduce the heat to medium. Cook the mixture for 30 minutes, then push it through a food mill fitted with a fine screen to remove the skin of the yellow peppers.
• Add the butter and oil, and emulsify the mixture with a handheld immersion blender until it is smooth and creamy in appearance. Add the reserved asparagus, heat through, and serve

Steps:

• Heat butter in big sauce pan at low heat. Add onions, celeri, pepper, cover and simmer about 20 min or until soft. Add salt and pepper as well as your spices. Cover and simmer about 6 min at medium heat.
• Sprinkle flour and mix together ( will give a pasty kind of look) keep stirring so it does not stick! Cook for about 3 min without covering and at low heat. Add chicken broth and water to fill almost to the top. Rectify seasonning, bring to a boil then cover partially and keep cooking for a good 20- 30 min at medium heat. Once the broth has reduce a little after the 20-30 min you can then add the soup in a food processer. Once all prossed, make sure the seasonning is just right.
• Add a tbsp of cream when serving ( you can be creative with the cream and make a little design when slowly letting drip in the bowls.).
• And voila!
• Enjoy :-).

Steps:

• In a heavy saucepan, cook the shallots, thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallots are 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 and enough additional broth to reach the desired consistency. Add the lemon juice and salt and pepper to taste.
• Preheat the oven to 350°F. Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans. Add the garlic to one of the pans, and bake the tomatoes and garlic for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and garlic cool in the pans on racks.
• In a heavy saucepan, cook the shallots, oregano, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallots are soft. Add the tomatoes, 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 and additional broth if necessary (both soups should have the same consistency). Add the lemon juice and salt and pepper to taste.
• In a blender, blend the chiles, garlic paste, and crème 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.
• For each serving, ladle 1/2 cup of each soup into 2 glass measuring cups, then pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl. Drizzle some of the serrano cream over each serving.
• The SOUP may be made 1 day in advance, kept covered and chilled, and reheated.
• The SERRANO CREAM may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
• Use a long-handled fork to 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. Turn 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.

Steps:

• In a 6-to-8 quart kettle cook onions in butter over moderate heat, stirring occasionally, 5 minutes. Stir in garlic paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced to about 1 tablespoon. Stir in bell peppers and broth and simmer, covered, until peppers are tender, 20 to 25 minutes.
• In a blender or food processor purée mixture in batches (use caution when blending hot liquids) until smooth and transfer to a large bowl. Season purée with salt and pepper and cool completely. Chill soup, covered, until cold, at least 4 hours, and up to 2 days. Whisk in sour cream and season with salt and pepper.
• Garnish soup with chives.

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers. Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes. Add 3 cups broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.
• Working in batches, purée soup in blender until smooth. Return to same pot. Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved pepper strips and basil.

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:

• 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.