Ann's Italian Pepper Soup
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INGREDIENTS 4 yellow bell peppers
1 teaspoon olive oil
1 large onion
3 cups cooked, cubed potatoes
2 small dried red chile peppers or to taste
3 cups defatted stock or vegetable stock
Salt and pepper
1 roasted red beel pepper, chopped, for garnish
Chopped fresh basil, for garnishHalve and seed yellow peppers and place cut-side down on broiler pan or baking sheet and broil 2 to 3 minutes or until blackened. Remove blackened skin under cold running water. Chop peppers.
Heat oil in large Dutch oven over medium-high heat. Add onion and cook, stirring, 3 to 5 minutes or until soft but not browned. Add potatoes, yellow peppers and chile peppers and cook 3 minutes. Add stock and bring to boil. Reduce heat to medium and cook, uncovered, 10 minutes.
Transfer soup to blender and pureé. Season to taste with salt and pepper.
When ready to serve, top with dollops of rosted red bell pepper and sprinkles of basil.
Makes 4 to 6 servings