Italian Yellow Pepper Puree Recipes

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ITALIAN YELLOW PEPPER PUREE



Italian Yellow Pepper Puree image

This is a wonderful first couse for an Italian dinner and versatile enough to partner with just a salad

Provided by TishT

Categories     Cheese

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

6 large yellow bell peppers
1 tablespoon olive oil
4 cups onions, chopped
1 cup carrot, peeled and chopped
1/2 cup celery, diced
4 cups water
3 cups potatoes, peeled and finely chopped
1 teaspoon salt
2 bay leaves
salt and pepper
fresh, grated parmesan cheese

Steps:

  • Preheat the oven to 500F degrees.
  • Lightly oil a baking pan.
  • Halve and seed the peppers and place them cut side down on the baking pan.
  • Bake for 25 to 30 minutes, until the skins begin to wrinkle and the peppers become a deeper golden color.
  • While the peppers roast, warm the olive oil in a soup pot and saute the onions, carrots, and celery for about 10 minutes, until the onions are translucent but not browned.
  • Add the water, potatoes, salt and bay leaves, cover and bring to a boil; then reduce the heat and simmer until the potatoes are tender When the peppers are roasted, place them in a covered bowl.
  • When cool enough to handle, slip off their skins and add the peppers to the soup pot.
  • When the potatoes are tender, remove the bay leaves.
  • In batches puree the soup in a blender until smooth and thick.
  • Add salt and pepper to taste.
  • Reheat gently, if needed.
  • Serve topped with parmesan cheese.
  • Also goes well with toasted bread with Parsley Pesto.

ROASTED RED PEPPERS WITH YELLOW PEPPER PUREE



Roasted Red Peppers with Yellow Pepper Puree image

A delicious side dish from Rozanne Gold, one of my favorite cookbook authors. Roasted yellow bell pepper puree floats a whole roasted red bell pepper-gorgeous! You can make this at least 24 hours in advance if desired. If you like, serve it with your favorite vinegar on the side.

Provided by sugarpea

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

2 large red sweet bell peppers
1 large yellow sweet bell pepper
2 tablespoons extra virgin olive oil or 2 tablespoons garlic oil
kosher salt
fresh ground black pepper
sea salt

Steps:

  • Keep the peppers whole and roast over an open flame or under a broiler; steam inside a paper bag and peel; see any of the roasted red bell pepper recipes posted on this site for more detailed instructions if needed.
  • Core all the peppers, but keep the red ones whole, removing the seeds from the center; set aside.
  • Roughly chop the yellow peppers after removing the seeds; puree in a blender with the oil until smooth and emulsified; season with kosher salt and pepper.
  • The peppers and puree can be chilled at least 24 hours or serve immediately; spoon the puree onto a serving plate and place a red pepper in the center; sprinkle with sea salt.

Nutrition Facts : Calories 162, Fat 14, SaturatedFat 2, Sodium 3.5, Carbohydrate 9.9, Fiber 3.3, Sugar 6.9, Protein 1.6

YELLOW PEPPER SOUP



Yellow Pepper Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 large yellow peppers, stemmed, seeded, and cut into large chunks
2 large leeks, (white part only), halved lengthwise, sliced crosswise, well rinsed
1 garlic clove, smashed
1 tablespoon kosher salt, plus extra for seasoning
1/4 teaspoon ground turmeric
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
2 medium russet potatoes, (about 1 pound) peeled, cut into chunks
4 cups water
1 tablespoon dry white vermouth
Freshly ground black pepper

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

ROASTED YELLOW PEPPER SAUCE



Roasted Yellow Pepper Sauce image

Provided by Craig Claiborne

Categories     dinner, condiments

Time 40m

Yield About 1 2/3 cups

Number Of Ingredients 11

2 yellow peppers, approximately 1/2 pound each or slightly less
1 1/2 tablespoons butter
2 tablespoons finely chopped shallots
1 tablespoon finely minced garlic
1 1/2-inch sprig fresh rosemary or 1/2 teaspoon dried
1/2 cup dry white wine
1 1/2 cups heavy cream
1 tablespoon flour
1/2 teaspoon vinegar, preferably balsamic or malt vinegar
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree. Cut the peppers into cubes and set aside.
  • Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine. Bring to a boil and cook down by half.
  • Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
  • Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
  • Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender. Blend as thoroughly as possible. Scrape the puree into the sauce and cook about 5 minutes, stirring often. Add the vine-gar, salt and pepper. It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 45 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 28 grams, Sodium 692 milligrams, Sugar 4 grams, TransFat 0 grams

YELLOW BELL PEPPER SOUP



Yellow Bell Pepper Soup image

Categories     Soup/Stew     Milk/Cream     Appetizer     Roast     Quick & Easy     Bell Pepper     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

10 large yellow bell peppers (about 4 pounds), cut into 2-inch pieces
2 tablespoons olive oil
4 1/2 cups (or more) canned low-salt chicken broth
1 cup half and half
1 teaspoon sugar
Italian parsley sprigs

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.

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