Yellow Bell Pepper Soup

By maredan

Ingredients

• For the Smoked Paprika Oil
• 45 * 45 millilitres (3 tablespoons) olive oil
• 5 * 5 millilitres (1 teaspoon) smoked paprika
• For the Soup
• 4 * 4 large yellow bell peppers, halved and cored
• 15 * 15 millilitres (1 tablespoon) olive oil
• 1 * 1 small onion, chopped
• 1 1/4 * 1 1/4 litres (5 cups) chicken broth
• 3 * 3 potatoes, peeled and cut into cubes
• * Salt and pepper

Details

Servings 6

Preparation

Step 1

Directions
For the Smoked Paprika Oil

1. In a small saucepan, heat the oil over low heat. Add the paprika, mix and remove from the heat. Set aside.

For the Soup

1. With the rack in the top position, preheat the broiler. Line a baking sheet with parchment paper.
2. Place the peppers cut side down on the cookie sheet. Brush with oil and broil until the skin blisters and blackens, 8 to 10 minutes. Transfer to an airtight container. Let cool. Pull off the skin and cut the flesh into cubes.
3. In a large saucepan over medium heat, soften the onion in oil. Add the broth, peppers and potatoes. Bring to a boil, reduce the heat and simmer until the vegetables are tender, about 15 minutes.
4. In a blender, purée the soup until smooth. Season with salt and pepper.
5. Ladle the soup into bowls and drizzle with smoked paprika oil.