Honest Farm Cool Bell Pepper Soup
We grow a full range of colored bell peppers – chocolate, purple, orange, yellow, white, red and green. This is a nice and simple soup to serve as a first course or for a light lunch. Choose peppers with sturdy, balanced bottoms so they will sit upright when filled with the soup.
Serves 6
4 tablespoons unsalted butter
2 leeks, white and light-green parts chopped, washed, and drained
2 cloves garlic, minced
2 large yellow bell peppers, coarsely chopped (3 cups)
3 cups vegetable or chicken broth
2 cups plain whole-milk yogurt, well stirred
Kosher salt and freshly ground black pepper
6 medium bell peppers, various colors
1. Melt the butter in a large saucepan over medium-low heat. Stir in leeks and garlic; cover and cook 5 minutes. Add the chopped peppers and broth; cover and simmer 30 minutes, until the peppers are very soft. Cool to room temperature.
2. Puree the soup in batches in a blender or food processor. Whisk in the yogurt; season to taste with salt and black pepper. Refrigerate, covered, at least 2 hours, or until nicely cold, before serving.
3. Cut the tops from 6 remaining peppers and remove the seeds and membranes. Place in a bowl or dish that will hold peppers upright. If the soup separated, whisk to blend. Pour chilled soup into bell-pepper cups and serve.
