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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Sohel Mia
[email protected]This soup is a waste of time. It's not flavorful and it's not creamy.
Drops Drops
[email protected]I found this soup to be a bit bland. I had to add some salt and pepper to taste.
Milk jug
[email protected]This soup is a bit too spicy for my taste, but I still enjoyed it.
Love Sky
[email protected]I'm not a fan of yellow peppers, but I loved this soup. It's so flavorful and creamy.
annet ann
[email protected]This soup is a great way to get your daily dose of vegetables.
Kashif Khan Waseem khan
[email protected]I love the addition of the goat cheese. It gives the soup a nice tang.
Amreena Yousaf
[email protected]This soup is a great way to use up leftover roasted peppers.
Nargis Lal
[email protected]I'm a big fan of Marco Canora's recipes, and this soup is no exception. It's simple to make, but it's packed with flavor.
Asif Javed
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and it's packed with flavor.
Thembisile Mkhonza
[email protected]I made this soup for my family and they loved it. It's a great way to get your kids to eat their vegetables.
Dark mist
[email protected]This soup is delicious and healthy. I love that it's made with fresh vegetables and herbs.
Alam Art
[email protected]I've made this soup several times and it's always a hit. I like to add a little bit of cayenne pepper to give it a bit of a kick.
Pete Gonder
[email protected]This soup is easy to make and it's perfect for a weeknight meal. I love that I can use frozen peppers, which makes it even easier.
Riza Paraguya
[email protected]I'm not usually a fan of yellow pepper soup, but this recipe changed my mind. The soup is so flavorful and comforting. I especially liked the addition of the goat cheese, which gave the soup a nice tang.
Aayus Gam
[email protected]I made this soup for a dinner party last night and it was a huge hit! Everyone loved it. I especially liked the addition of the roasted red peppers, which gave the soup a nice smoky flavor.
Jihan Mubarak
[email protected]This soup is absolutely delicious! The flavors are so rich and complex, and the texture is perfectly smooth and creamy. I will definitely be making this again and again.