Peppers, peppers, peppers, what could be better than peppers? I love them hot and I love them sweet! I have found some mini sweet bell peppers (and I am going to try and grow them in my garden...we will see if it will work in Montana here...) at Three Bears that are out of this world good! They can be eaten like candy! My favorite way to eat them is roasted. This soup was awesome, very simple to prepare and the taste was mmm mmm good.
6 Tablespoons butter
4 cups chopped red, orange and yellow sweet bell peppers
(ended up being about 1 1/4 pounds)
1 red onion, chopped
1 stalk celery including leaves, chopped (note: steal some leaves from the other stalks if you’re a celery fan like myself)
4 cups vegetable broth
1/2 cup half-and-half
1 Tablespoon corn starch
1 Tablespoon water
salt and pepper to taste
crème fraiche for garnish (optional)
chopped celery leaves, for garnish (optional)
1. Melt the butter in a large saucepan over medium heat. Add the onion and celery and cook, stirring occasionally, until the onion is soft. Add the peppers and cook, stirring occasionally, until the peppers have softened.
2. Add the broth, stir, and simmer for 45-50 minutes. Using an immersion blender, puree the soup. Whisk in the half-and-half.
3. Combine the cornstarch with the water to make a slurry, making sure there are no lumps. Add the cornstarch slurry to the soup, stirring constantly. Simmer a couple more minutes to thicken.
4. Season with salt and pepper. Ladle into individual serving bowls and garnish with crème fraiche and celery leaves and serve with some bread and a green salad and enjoy!
Recipe found at Girl Cooks World.
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