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Yellow Bell Pepper Cream Soup

2021-09-11

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This soup has accompanied me for years. I discovered this classic dish through Aharoni’s book – “Italian Cooking,” one of the Israeli assets of culinary literature.

Like any traditional recipe, this dish also has several versions:

  • Some enrich it with carrots, celery, and herbs like sage.
  • Some prefer to roast the peppers in the oven.
  • Some insist on straining it through a colander.

A minimum of ingredients and intervention emphasize the unique taste of the yellow peppers that characterize the dish.

From experience, there is no need to bother passing the cooked soup through a sieve; A rod blender does a great job: grind the soup while in the pot, transfer to a bowl, a few toppings for garnish, and Bon Appetite!

Everybody falls in love with this soup; almost everyone asks for a second, despite the clarifications that are more dishes to take into account. A perfect dish for entertaining as for a daily family meal.

Enjoy, and let me know how it turned out. ❤️

מתכון למרק קרם פלפלים צהובים
Yellow Bell Pepper Cream Soup
Another gem from Italian cuisine; Minimum ingredients – maximum flavor. Unlike the traditional recipe, there is no need to strain the soup through a sieve; with the help of a rod blender, you get a brightly colored, thick, and velvety soup from the pot directly to the plate; So simple and yet delicious!
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Ingredients
  
  • 4-5 Yellow bell pepper washed, without seeds, cut into medium-sized cub For a more intense yellow color – you can combine with one orange bell pepper
  • 1 Medium Onion, chopped
  • 2 cloves garlic, pealed and sliced
  • 1 large potato pealed and cut into dice
  • ⅓ cup olive oil
  • ¼ tsp dried thyme
  • 4 cups boiling water
  • 1 tsp bouillon powder optional
  • salt, black pepper to taste
להגשה
  • Croutons, chopped chives, chili flakes, vegan sour cream, or vegan yogurt
Instructions
 
  • Heat oil in a deep pot, add the onion, and fry until the onion softens.
  • Add the garlic and fry for a few seconds.
  • Add bell pepper and potatoes and fry for about a minute while stirring.
  • Add boiling water and seasoning, mix and bring to a boil.
  • Lower the heat, cover, and cook for half an hour until the pepper and potatoes are softened.
  • Grind with a rod blender until smooth.
For Serving
  • Pour into bowls, garnish with croutons, chopped chives, chili flakes, vegan sour cream, or vegan yogurt.
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Filed Under: All Recipes, Italian, Soups Tagged With: cream of yellow bell pepper soup, recipe yellow bell pepper soup, vegan yellow pepper soup, yellow bell pepper cream soup, yellow bell pepper cream soup recipe, yellow bell pepper soup recipes, yellow pepper cream soup, Yellow pepper cream soup recipe, yellow pepper soup, yellow pepper soup recipe

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Welcome :)

Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

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