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- Dish type
- Vegetable soup
- Root vegetable soup
- Potato soup
A single yellow pepper and a single orange pepper had been sitting in my fridge for too long and I was determined to use them! I sliced them up, added some celery and potato and made this smooth, colourful soup. Enjoy with some wheaten bread or crackers and goats cheese.
County Antrim, Northern Ireland, UK
49 people made this
- 1 tablespoon olive oil
- 1 small knob butter
- 1 large potato, peeled and sliced
- 1 yellow pepper, seeds removed and sliced
- 1 orange pepper, seeds removed and sliced
- 2 sticks celery, sliced
- 500ml water, or as needed
- 1 chicken or vegetable stock cube
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Heat oil and butter over medium heat. Add sliced potato and cook gently for 5 minutes or until potatoes have softened slightly.
- Add the sliced peppers and celery and continue to cook gently for another few minutes.
- Pour in the water and add the stock cube. Bring the soup to a boil and simmer for 15 to 20 minutes.
- Carefully blend the soup until smooth, season with salt and pepper and serve.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
A lovely warming soup perfect for a winter's day & very easy to make.-29 Nov 2010
A simple but very delicious soup. I used a large knob of butter only to soften the potato and only had one large red pepper and four sticks of celery to use up. I used a good quality chicken soup and added black pepper to taste. I will make this soup again for sure.-18 Mar 2017
This is so simple to make and totally delicious.-01 Feb 2016
Phil Vickery’s Yellow Pepper Soup Recipe
Normally red peppers are everyone's favourite, however, in this recipe Phil Vickery shows just how delicious yellow peppers can be in a soup. With a good quality vegetable stock and a dash of white wine vinegar it makes for a beautiful treat both in colour and taste, whilst the double cream works wonders for the texture making it velvety smooth. This recipe is simple, quick and tasty and is enjoyed by all the family!
To find more recipes as enjoyable as this, take a look at oursoup section!
HOW TO MAKE PHIL VICKERY'S YELLOW PEPPER SOUP
Roasted Yellow Pepper Soup
Place peppers on oiled cookie sheet and place in oven.
Roast peppers, turning occasionally, for 20 to 30 minutes, until the skins puff up and is mostly blackened.
Place in bowl and cover with plastic wrap to sweat.
While peppers are roasting, melt butter over low heat and cook onion gently with salt, pepper, and cumin for 10 to 15 minutes, stirring occasionally, until translucent.
Add garlic and cook until aroma is released.
Sprinkle flour over and cook, stirring, another 5 minutes.
Stir in stock or water and bring to the simmer.
Turn off heat and set a food mill fitted with fine sieve over pot.
Unwrap the bowl of peppers they should be very soft.
Pull out and discard cores.
Place contents of bowl, juice and all, into food mill and pass peppers through.
Remove mill from pot and clean out pepper skins and seeds by rotating blade backwards.
Whisk contents of pot thoroughly and simmer 10 minutes for the flavors to come together.
Whisk in milk, pass through food mill again into clean pot, heat gently and serve.
You could also make this soup with red peppers.
Better yet, make both and serve a ladle of each in the same bowl.
When you buy peppers for roasting, choose those with flat sides as the very curvy ones don't roast evenly.
Roasting over a flame results in roasted peppers with a firmer texture, perfect for salads etc.
Oven roasting result in a softer pepper using the food mill to purée eliminates the need to spend time peeling and seeding.
To make this meal even faster, you can roast and purée the peppers a day or two before.
Spicy Yellow Bell Pepper Soup
In a large saucepan, heat the canola oil until just shimmering. Add the chopped onion, yellow bell peppers and jalapeños and cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the chicken stock, potato and a pinch each of salt and cayenne pepper and bring to a boil. Cover partially and simmer over moderately low heat until the vegetables are tender, about 25 minutes.
Working in batches, puree the soup in a blender or food processor until smooth. (Alternatively, use an immersion blender to puree the soup.) Return the soup to the saucepan and reheat gently. Stir in the sherry vinegar and season with salt. Ladle the soup into shallow bowls, top with the chopped cilantro and serve.
Saffron Yellow Pepper Soup Recipe
One of the things I've been working on lately is a little booklet related to QUITOKEETO. I think of it as a small 'thank you' to all of the people on our mailing list, many of whom we've been lucky to meet or email with over the past two years. It's a summer inspiration board in booklet form filled with recipes, photographs, sights, & sounds. Just a little something to share, filled with things we're excited about, free to download. We even dusted off the old Olivetti Valentine to type the recipes. The final touches should come together in the coming days, and if you're on the mailing list, you'll get the link as soon as it's ready. In the meantime, here is one of the recipes from it. A summery saffron soup enjoyable hot or cold, topped with crumbled feta and crushed green pistachios. Enjoy! -Heidi
A few in-process shots out on the dining room table.
The soup is simple, and tasty. The recipe calls for yellow peppers, but orange peppers are sometimes more readily available, and they'll work beautifully as well. -h
Sign-up here, if you'd like to receive the first QUITOKEETO dispatch. We're excited to share it with you!
Sign up for my weekly-ish, ad-free newsletter, with recipes, inspirations, what I’m reading / watching / shopping.
(You’ll get a link for a free PDF e-book with 10 recipes)
- 6 large yellow bell peppers
- Cooking spray
- 1 ½ teaspoons olive oil
- 1 cup chopped leek
- 1 cup finely chopped peeled baking potato
- 1 cup chopped carrot
- 2 teaspoons Hungarian sweet paprika
- 1 bay leaf
- 2 cups water
- 1 cup fat-free, less-sodium chicken broth
- 1 ½ teaspoons white balsamic vinegar
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 ½ teaspoons olive oil
- 4 cups chopped mixed mushrooms (such as cremini, shiitake, button, and oyster)
- 2 tablespoons dry white wine
- ½ teaspoon chopped fresh thyme
- 2 garlic cloves, minced
- 2 tablespoons finely chopped parsley
- 2 tablespoons whipping cream
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 (8-ounce) French bread baguette, cut into 12 slices
To prepare soup, place peppers on a jelly-roll pan. Lightly coat peppers with cooking spray. Bake at 500° for 30 minutes or until blackened on all sides, turning occasionally. Place peppers in a large zip-top plastic bag seal. Let stand 20 minutes. Peel and discard skins. Cut in half lengthwise discard membranes and seeds.
Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add leek, potato, and carrot cook 5 minutes. Stir in paprika and bay leaf. Add water and broth bring to a boil. Reduce heat simmer 20 minutes or until vegetables are very tender. Stir in roasted pepper halves simmer 5 minutes. Discard bay leaf. Stir in vinegar, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape) secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Pour into a large bowl. Repeat procedure with remaining bell pepper mixture. Keep warm.
To prepare croutons, heat 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Add mushrooms reduce heat to medium. Stir in wine cook 15 minutes or until liquid evaporates. Stir in thyme and garlic cook 1 minute. Remove from heat, and stir in parsley, cream, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
Place bread on a baking sheet. Bake at 350° for 5 minutes or until toasted. Place 1 heaping tablespoon mushroom mixture on each crouton. Serve croutons with soup.
Type of Lentils to Use
The lentils that are used in this recipe are called red lentils. They are orange in color until they are cooked, they turn yellow. They are used very often in Indian and Pakistani cuisine, and are known as Masoor Dal. I purchase the Goya brand of them from my local grocery store in the beans and lentils aisle.
I use chicken stock as the base of the soup but, if you would like to keep this soup vegan, you can either use water or vegetable stock. The flavor will not differ much at all. Some people prefer to blend the soup after it is done cooking but, I personally like the texture of the lentils as is.
15 Favorite Bell Pepper Recipes
Got bell peppers and need a way to use them? Not only are these colorful peppers delicious, they’re loaded with vitamins too. They’re very high in vitamin C, and have double your daily need. They also have Vitamin B and beta carotene. There are so many ways to use them in recipes, outside of the standard stuffed peppers.
Here’s list of the best bell pepper recipes we can find. Of course we’ve got the traditional stuffed peppers: our favorite is a Mediterranean-style recipe with quinoa and feta cheese. But there are lots of other great ways to use peppers in a supporting role: like spiced up in fajitas or diced to add texture to chili. These recipes feature all different colors, from red to orange to yellow to green bell peppers. The colors are interchangeable and you can customize them as you’d like!
Yellow Pepper Soup
A local doctor from Kirkland Washington called us to inquire about kaffir lime leaves and Thai holy basil, because he likes making this soup and needed the ingredients. It's an elegant, healthy soup full of flavor and nutrition. We were really happy that he faxed us a copy from his personal recipe file, and we're happy to share it with you.
We used regular plain yogurt, which turned out fine, but the recipe calls for Greek yogurt which probably tastes better in this recipe. We also used a fairly large sweet potato rather than a medium size, so the end result was several servings.
- 2 Yellow Bell Peppers
- 1 Tablespoon Butter
- 1/2 Large Yellow Onion, Finely Chopped
- 1 Clove Garlic, Pressed
- 1/4 Teaspoon Thai red curry paste
- 14 Ounces Chicken Broth
- 1 Sweet Potato (or yam) cut into 1
- 1 Kaffir Lime Leaf Pair, minced
- 4 Dried Holy Basil Leaves
- 1 Stalk Lemongrass
- Greek Yogurt
Method for Yellow Pepper Soup
Roast the peppers over an open gas burner until mostly blackened. This can also be done by placing the peppers under a broiler (toaster oven works fine). Place blackened pepper in a ziplock or paper bag for 10 minutes to cool. Remove the burned skin, but the flesh away from the stem and seeds. Coarsely chop the flesh and set aside.
Remove 1-2" from the woody end of the lemongrass stalk, then cut up from there to get one 4-5" piece, discarding the rest. Whack the lemongrass with a cleaver, cut into 1" pieces, and set aside.
Melt butter in a medium saucepan cook the onion and garlic over medium heat, stirring, for 2-3 minutes. Stir in the red curry paste and continue another 2-3 minutes. Add the broth and then the sweet potato, lime and basil leaves, and lemongrass. Cover and cook over low-medium heat until soft, about 20 minutes. Remove from heat, add pepper flesh. Blend in the pan using an immersion blender until all is smooth, or transfer to a blender to do this job. Transfer to a nonreactive (glass, etc) container and refrigerate overnight to meld flavors.
Reheat slowly to just simmering. Divide into bowls, add a dollop of yogurt to each as garnish. Enjoy!
- 2 tablespoons butter
- 4 red bell peppers, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 24 fluid ounces chicken broth
- ½ cup heavy cream
- ⅛ teaspoon ground black pepper
Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.