Yellow Pepper Soup
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
1/4 cup olive oil
12-14 yellow Bellafina peppers, seeded, cored, and chopped
3 medium russet or baking potatoes, peeled and chopped
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 bay leaf
1 liter vegetable broth or water
salt
pepper
croutons
Heat the oil in a large stock pot. Add the onion, carrots, and celery, lightly salt and pepper and sauté until they are golden brown. Add the peppers, potatoes, liquid, bay leaf, salt and pepper. Bring to a boil then lower to a simmer and cook until the peppers and potatoes are very soft, about 45 mins. Remove from heat and let it cool. Pass through a food mill on the finest setting to remote skins. Return to the pot and use an immersion blender or put into a Vitamix to puree. If you use a Vitamix other blender, be careful not to over blend because the potatoes will get too thick. Season with salt and pepper to your liking. Serve with a drizzle of olive oil and croutons.
Adapted from a recipe from thetasteblog.net