Cibreo's Yellow Pepper Soup

Cibreo's Yellow Pepper Soup

Total time: 45 minutes

1red onion

1carrot

1stalk celery

1/3cup extra-virgin olive oil

4 yellow peppers (I used 3 and roasted them, then peeled them)

4 medium-size potatoes (I used 1 large and it was plenty)

2 cups water or chicken stock

Coarse sea salt and freshly ground pepper to taste

1glass of milk (It's good with just milk, but use heavy cream if you want a really rich taste)

2bay leaves

Homemade croutons to garnish.

1. Chop onion, carrot and celery. Fry them in olive oil until golden in a heavy casserole large enough to hold all the vegetables.

2. Devein and chop peppers. (I roasted the peppers and peeled them, then added them to the blender along with the other cooked vegetables) Peel and chop potatoes. Add to casserole along with about two cups of water or stock (or half water and half stock), enough to cover vegetables. Lightly season with salt and pepper. Simmer 20 to 25 minutes.

3. Pass the vegetables through a shredder or a Mouli to remove skins. Puree in a blender or food processor. (After soup has been liquified, it should not be boiled again or it will lose its color and taste).

4. Return soup to heat and add milk, which will remove any remaining acidity in the peppers and give the soup a smoother consistency. Add bay leaves. Heat through without boiling. Correct seasoning and remove from heat.

5. Take out the bay leaves. Serve soup in heated individual bowls garnished with croutons. If you need to reheat the soup, heat it in a double boiler.

Yield: 4 to 6 servings.