Creamy Sweet Pepper Soup

By draingal

Ingredients

• 4 large red or yellow sweet peppers
• 2 tbsp. unsalted butter
• 1 cup chopped yellow onion
• 1 large baking potato, peeled and chopped
• 6 cups Italian-Style broth or 4 cups canned chicken or vegetable broth, diluted with 2 cups water.
• 2 fresh thyme sprigs
• 2 bay leaves
• salt
• freshly ground white pepper
• extra-virgin olive oil for serving
• freshly grated parmesan cheese (preferably Parmigiano-Reggiano)

Details

Servings 4

Preparation

Step 1

Roast, peel and seed the peppers; (roast them on a grill or broiler - turning several times, until the skin is charred on all sides). Transfer to a paper bag, loosely close the bag, and let stand for about 10 minutes.
With your fingertips rub away the charred skin, do not rinse. Cut the peppers in half and discard seeds and membranes. Cut into strips and sprinkle with pepper and salt. Drizzle with olive oil, 2 tbsp. of lemon juice and 1 tbsp of vinegar and let stand for 30 minutes.
Then toss the marinade.
In a heavy saucepan, melt the butter over medium heat. Add the onion and cook, stirring frequently, until soft but not browned, about 5 minutes. Add the potato and broth, increase the heat to high, bring to a boil, and cook for 15 minutes. Reduce the heat to low. Tie the thyme and bay leaves in a cheesecloth bag and add to simmering soup. Add the roasted peppers and cook until the potatoes are falling apart and creamy, about 45 minutes longer; add more broth or water if soup becomes too thick.
Discard bag of herbs. Puree with immersion blender. Serve hot or cool slightly, drizzle with olive oil and sprinkle with cheese and serve.