Holli and I babysat the Olsen’s daughter Eliza this last week. Holli is taking a class as training for work and had to do her homework after we put Eliza to bed. While she was reading I got bored and started looking at cookbooks. Luckily the Olsen’s have great taste in food and I really enjoyed looking at their cookbooks. I found this one in Gourmet Today pg. 122. I really wanted to make it so I took a picture with Holli’s phone. In turn I will give the Olsens some soup. Also for the record, the pictures on this blog aren’t mine. I normally post recipes from different blogs that I have tried and most pictures are from those blogs. Also on a final note…this soup was awesome!
Tuscan Yellow Pepper Soup
¼ cup Olive Oil; 1 ½ tesp. Olive Oil for the end
1 Medium Carrot peeled and finely chopped
1 Medium Onion (about ½ Cup) finely chopped
1 Celery Rib finely chopped
4 Yellow Peppers deseeded and cut into 1” strips
1 lb Boiling Potatoes peeled and cut into ¼” pieces
1 Cup Beef stock or Low Sodium broth
4 Cups Water
1 ½ tsp. Salt
¼ tsp. Pepper
Heat ¼ Cup Olive Oil in a large pot until hot but not smoking. Add Onion, Celery and Carrots and cook about 10 min on Med High heat. Add Peppers, Potatoes, Water and Stock. Bring to a boil then lower temp to low and simmer for 40 min. Add soup to a blender in stages. Be careful blending hot liquids. You can also use an immersion blender. Pour blended mixture through a sieve. Add remaining Olive Oil, Salt and Pepper. Serve soup hot or cold. Top with fresh chives or a dollop of sour cream.
