Reviews (2) Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 2 1 star values: 2 Martha Stewart Member Rating: Unrated 04/20/2010 Thyme and or Rosemary will work too Martha Stewart Member Rating: Unrated 02/16/2010 if i am not sure that i like tarragon, is there another herb i can substitute?
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Gallery Recipe Summary Servings: 4
Ingredients Ingredient Checklist 4 medium leeks, white and light green parts only, thinly sliced 2 tablespoons olive oil, plus more for drizzling 6 yellow bell peppers (2 pounds), stemmed and seeded, cut into chunks 6 large sprigs tarragon, plus more leaves for garnish 2 3/4 cups homemade or low-sodium canned chicken stock, skimmed of fat Salt and freshly ground pepper, to taste 1 large slice Italian bread, cut into 1/2-inch-by-3-inch pieces, toasted
Gallery
Recipe Summary Servings: 4
Gallery
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 4 medium leeks, white and light green parts only, thinly sliced 2 tablespoons olive oil, plus more for drizzling 6 yellow bell peppers (2 pounds), stemmed and seeded, cut into chunks 6 large sprigs tarragon, plus more leaves for garnish 2 3/4 cups homemade or low-sodium canned chicken stock, skimmed of fat Salt and freshly ground pepper, to taste 1 large slice Italian bread, cut into 1/2-inch-by-3-inch pieces, toasted
Directions
Place sliced leeks in a large bowl of cold water and let stand for 5 minutes to rid them of dirt and sand. Lift out of the water and drain in a colander. Set aside.
In a small stockpot, heat oil over low heat. Add leeks and cook until wilted, about 10 minutes. Add peppers, tarragon, stock, and salt and pepper to taste. Raise heat to high; bring to a boil. Lower heat and simmer until peppers are very tender, about 20 minutes.
Remove from heat and discard tarragon sprigs. Transfer soup to a food processor and puree. Pass puree through a fine strainer and adjust seasoning with salt and pepper, if necessary. Divide soup among 4 bowls and place 2 of the toast pieces in each. Garnish with tarragon leaves and drizzle with olive oil, if desired. Serve immediately.
Reviews (2)
Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 2 1 star values: 2
Martha Stewart Member Rating: Unrated 04/20/2010 Thyme and or Rosemary will work too Martha Stewart Member Rating: Unrated 02/16/2010 if i am not sure that i like tarragon, is there another herb i can substitute?
Reviews (2)
Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 2 1 star values: 2
Add Rating & Review
16 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 2 1 star values: 2
16 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 2 1 star values: 2
16 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 2 1 star values: 2
5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 2 1 star values: 2
Martha Stewart Member Rating: Unrated 04/20/2010 Thyme and or Rosemary will work too Martha Stewart Member Rating: Unrated 02/16/2010 if i am not sure that i like tarragon, is there another herb i can substitute?Martha Stewart Member
Rating: Unrated 04/20/2010
Thyme and or Rosemary will work too
Rating: Unrated
Rating: Unrated 02/16/2010
if i am not sure that i like tarragon, is there another herb i can substitute?
All Reviews for Yellow Pepper Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Yellow Pepper Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
