- Average
- 30 mins
- 60 mins
- Average budget
1/5
(1 Votes)
Ingredients
- 6 yellow peppers
- 4 tbs butter
- 1 cup chopped onion
- 1 cup chopped leeks
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 small potatoes
- 6 cups chicken broth
Preparation
Step 1
cup all peppers in half. lay 6 halves on backing sheet and broil until well charred. then place in bowl with plastic wrap over until skin is easy to remove. then chop and set aside.
Step 2
place butter, onion, leeks, salt and pepper in saute pan and saute on low heat for about 15 minutes, or until vegetables are soft.
Step 3
chop the remaining 6 peppers and add to a large soup pot the potatoes, peppers, chicken broth, and saute mix. simmer uncovered until all vegetables are soft about 30 minutes.
Step 4
let stand until it is room temperature. Puree in bender or food processor.
if you want you can add phillo pastry on top of a ramicane filled with the soup and place in oven four about 15- 20 minutes.