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-> [Soups & Stews, Vegetarian] -> [Yellow pepper soup Recipe] |
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Yellow pepper soup
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| Artist: |
_ |
| Categories: |
Soups & Stews, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive oil | | 3
| large | Yellow bell peppers | | | -- seeded & coarsely chopped | | 4
| | Shallots, finely chopped | | 1 1/2
| cup | Raw cashews | | 3 1/2
| cup | Vegetable stock or bouillon | | 1
| tsp | Dry mustard | | 1/2
| tsp | Fine sea salt | | 1/8
| tsp | Freshly ground black pepper | | | Parsley sprigs, for garnish |
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Procedures:
| 1 | In a medium skillet, heat the olive oil over medium heat. | | 2 | Add the bell peppers and shallots, cover, and cook, stirring occasionally, until the peppers are very soft, 8 to 10 minutes. | | 3 | Remove from the heat. | | 4 | put the cashews and 1-?cups of the vegetable stock in a blender. | | 5 | Blend until smooth, about 1 minute. | | 6 | Add the cooked peppers, mustard, salt, and pepper, and puree. | | 7 | pour the soup into a medium saucepan, and stir in the remaining 2 cups vegetable stock. | | 8 | Bring just to a simmer over medium heat. | | 9 | Serve hot, garnished with parsley sprigs. |
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