Description
This is a wonderful first couse for an italian dinner and versatile enough to partner with just a salad
Ingredients
- Yellow Bell Peppers
- Olive Oil
- Onions
- Carrot
- Celery
- Water
- Potatoes
- Salt
- Bay Leaves
- Salt And Pepper
- Parmesan Cheese
Instructions
- 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