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Yellow Pepper Soup With Fresh Tomato Salsa

4 large yellow bell peppers
1 tablespoon butter
1 onion, diced
1 garlic clove, minced
2 cups chicken stock
1 large carrot, sliced
1 small banana peppers or 1 small jalapeno pepper, seeded
14 teaspoon saffron thread, crumbled
1 cup half-and-half
3 -4 plum tomatoes, seeded and diced
14 cup finely diced sweet onion (such as vidalia)
1 garlic clove, minced
1 small jalapenos or 14 teaspoon hot pepper sauce
1 tablespoon chopped fresh cilantro
18 teaspoon salt
2 teaspoons lime juice


If serving soup right away, make salsa topping. If you are freezing soup, make salsa the day of serving. To make salsa:. In a medium bowl, stir together tomatoes, onion, garlic, hot pepper, cilantro, half of the lime juice and salt. Let stand at room temperature for 30 minutes. Taste, and if desired, add remaining lime juice. This will keep refrigerated for up to one day. To make soup:. Wash yellow peppers. Core, seed and split in half. With your hand flatten peppers slightly to they will lay on the grill nicely. Preheat grill or broiler. Roast peppers for about 15 minutes or until skins are charred black. Remove from heat and place in a paper bag. Seat bag and let sit for 10 minutes. Remove from bag and skins should slide right off. In a large saucepan, melt butter over medium heat. Add onion and garlic and cook for 5 minutes. Stir in stock, carrot, roasted bell peppers and banana pepper. Crumble in saffron. Bring to a boil, reduce heat and simmer, covered, for 20 minutes or until vegetable are very tender. Puree, in batches, in a food processor or blender. If freezing: cool and ladle into freezer containers. Seal and label. Freeze for up to 4 months. To Serve:. Thaw in fridge. When ready to serve, stir in 1/2 & 1/2 cream. Taste for seasoning. Ladle into chilled bowls and garnish with a spoonful of Fresh Tomato Salsa.

Source: www.food.com