Martha Stewarts Yellow Pepper Soup Recipes

YELLOW PEPPER SOUP

Steps:

• Place sliced leeks in a large bowl of cold water and let stand for 5 minutes to rid them of dirt and sand. Lift out of the water and drain in a colander. Set aside.
• In a small stockpot, heat oil over low heat. Add leeks and cook until wilted, about 10 minutes. Add peppers, tarragon, stock, and salt and pepper to taste. Raise heat to high; bring to a boil. Lower heat and simmer until peppers are very tender, about 20 minutes.
• Remove from heat and discard tarragon sprigs. Transfer soup to a food processor and puree. Pass puree through a fine strainer and adjust seasoning with salt and pepper, if necessary. Divide soup among 4 bowls and place 2 of the toast pieces in each. Garnish with tarragon leaves and drizzle with olive oil, if desired. Serve immediately.

GOLDEN PEPPER SOUP

Steps:

• Bring stock to a boil in a small saucepan. Add saffron; stir to dissolve. Turn off heat; let infuse while proceeding.
• Heat butter in a large saucepan over medium-low heat. Add onion and garlic; cook until they begin to soften, about 4 minutes. Add celery and bell peppers; cook, covered, stirring occasionally, until softened, 18 to 20 minutes.
• Add wine, and cook, stirring occasionally, until liquid has evaporated. Add infused chicken stock, salt, and cumin. Bring to a simmer, and cook until vegetables are very tender, about 10 minutes.
• Let soup cool slightly; puree, in batches if necessary, in a food processor or blender (do not fill blender more than halfway). Return to clean saucepan; stir in half-and-half or milk, and then reheat gently (do not boil; the mixture will curdle). Season with black pepper and cayenne to taste. Serve hot or chilled, garnished with sour cream.

CARROT AND YELLOW PEPPER SOUP WITH ROSEMARY

Steps:

• In a large saucepan over medium heat, melt the butter; then add carrots, leeks, yellow pepper, rosemary, and cumin. Cook, covered, for 10 minutes. Add stock, and salt and pepper to taste. Simmer, uncovered, for 20 minutes, or until carrots are tender. Remove rosemary sprigs.
• Puree in a food processor or blender, in batches, until smooth. Adjust seasoning.

MARCO CANORA'S YELLOW-PEPPER SOUP

Steps:

• Heat soffritto base in a large pot over medium-high heat. Add peppers and cook, stirring to coat. Continue cooking until peppers are softened, about 3 minutes. Add potatoes and stir to combine.
• Add bay leaves and enough water to cover the vegetable mixture by about 1 inch (about 9 cups); season with salt and pepper and bring to a boil. Reduce heat to a simmer and cook until pepper and potatoes are almost soft, about 30 minutes.
• Crush the thyme with the flat side of a knife and add it to the pot. Continue to simmer until peppers and potatoes are completely soft, about 15 minutes more.
• Remove bay leaves and thyme; discard. Working in batches, pass soup through a food mill fitted with a fine disk. Whisk in 1/2 cup olive oil, if desired; season with salt and pepper. If soup seems too thick, add a little water to thin out. Serve warm, drizzled with olive oil and garnished with croutons and thyme leaves.

MARTHA STEWART'S YELLOW PEPPER SOUP

Steps:

• Heat the oil and butter in a large saucepan and saute the peppers, shallots, garlic, and pear over medium heat until tender, 5 to 10 minutes.
• Add the stock, roasted peppers, cayenne and salt and pepper to taste. Bring to a boil, lower the heat, and simmer, covered, for 30 minutes.
• Puree the soup with an immersion blender. Add the heavy cream and reheat over low heat.
• Serve the soup hot, with a dollop of creme fraiche.