MARCO CANORA'S YELLOW-PEPPER SOUP
Chef Marco Canora prefers to use a food mill for this savory recipe from his "Salt to Taste" cookbook because it removes the skins from the peppers, which can sometimes be bitter, and doesn't aerate the soup.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
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.
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Master
[email protected]I'm not a huge fan of yellow peppers, but I really enjoyed this soup. The flavors are very well-balanced.
JACKIE :me likely llike games
[email protected]This soup is a great way to get your daily dose of vegetables. It's packed with yellow peppers, onions, and carrots.
Parsa Dehghani
[email protected]I love the unique flavor of this soup. It's a great way to change up your usual soup routine.
Tokyo Op
[email protected]I'm not a fan of creamy soups, but this one is an exception. It's so smooth and delicious.
Taslema Akter
[email protected]This soup is perfect for a cold winter day. It's so comforting and flavorful.
mac vebian
[email protected]I made this soup for a party and it was a huge success! Everyone loved it.
Eloisa Hidri
[email protected]This is a great soup for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Lucio Ray
[email protected]This soup is amazing! The flavors are so fresh and bright. I love the way the yellow peppers add a touch of sweetness.
Demar Staff
[email protected]This soup is so easy to make and it's absolutely delicious. I will definitely be making it again.
Hussein Ali
[email protected]I added a bit of chicken broth to the soup to give it a little more depth of flavor. It turned out great!
Meron Tsegi
[email protected]Very tasty. This is a great soup to make ahead of time and reheat for lunch or dinner during the week. Definitely a keeper!
Soumen Biswas
[email protected]I'm not a huge fan of yellow peppers, but I was pleasantly surprised by how much I enjoyed this soup. The flavors are very well-balanced and the soup is very comforting.
King david dancers
[email protected]This soup is a great way to use up leftover yellow peppers. It's also a very affordable recipe, which is always a plus.
Safeer Abbasi
[email protected]I love the simplicity of this soup. The flavors are clean and bright, and the yellow peppers really shine through.
sentim 35
[email protected]This soup is delicious and so easy to make! I used a mix of yellow, orange, and red peppers and it turned out beautifully. I also added a bit of smoked paprika for a smoky flavor. Highly recommend!
WackT.Ed.Moment
[email protected]I made this soup for a potluck and it was a hit! Everyone loved the unique flavor and the beautiful color. I also liked that it was a relatively easy recipe to follow.
moody good
[email protected]This soup is a lifesaver on a cold winter day. The yellow peppers give it a beautiful color and a slightly sweet flavor. I added a bit of extra garlic and red pepper flakes for a little kick. Will definitely be making this again!