ITALIAN YELLOW PEPPER PUREE

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.