Three Pepper Soup

By danaheller

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Ingredients

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 red bell pepper, seeded and julienned
• 1 yellow bell pepper, seeded and julienned
• 1 green bell pepper, seeded and julienned
• 1 small poblano pepper, seeded and julienned
• 1 bay leaf
• 1/4 cup white wine
• 4 cups reduced-sodium chicken broth or vegetable broth
• 3 tablespoons butter, melted
• 1/3 cup all-purpose flour
• 1/4 cup heavy cream (optional)
• Salt and pepper

Preparation

Step 1

In a stockpot over medium heat, add oil. Sauté onions until softened. Add red, yellow and green bell peppers and poblano peppers. Add bay leaf, and cook on low heat for 20 minutes.

Add wine, increase to high and cook until evaporated, stirring frequently. Add broth and bring to a boil.

In a bowl, combine melted butter and flour to make a paste, and slowly add to soup. Cook on medium heat for 20 to 25 minutes, stirring occasionally. Add cream, if desired. Cool briefly. Discard bay leaf. Puree soup in a food processor, leaving it a little chunky. Season to taste with salt and pepper.