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Gallery Marco Canora’s Yellow-Pepper Soup Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1/2 cup Blond Soffritto Base 3 1/2 pounds yellow peppers (about 7), cored, seeded, and chopped 2 pounds Yukon gold potatoes (about 3 medium), peeled and chopped 2 fresh or dried bay leaves Coarse salt and freshly ground black pepper 1/2 small bunch thyme, tied with kitchen twine, plus leaves for serving 1/2 cup extra-virgin olive oil (optional), plus more for drizzling Croutons, for serving
Gallery Marco Canora’s Yellow-Pepper Soup
Recipe Summary Servings: 8
Gallery
Marco Canora's Yellow-Pepper Soup
Marco Canora’s Yellow-Pepper Soup
Marco Canora’s Yellow-Pepper Soup
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1/2 cup Blond Soffritto Base 3 1/2 pounds yellow peppers (about 7), cored, seeded, and chopped 2 pounds Yukon gold potatoes (about 3 medium), peeled and chopped 2 fresh or dried bay leaves Coarse salt and freshly ground black pepper 1/2 small bunch thyme, tied with kitchen twine, plus leaves for serving 1/2 cup extra-virgin olive oil (optional), plus more for drizzling Croutons, for serving
Directions
Heat soffritto base in a large pot over medium-high heat. Add peppers and cook, stirring to coat. Continue cooking until peppers are softened, about 3 minutes. Add potatoes and stir to combine.
Add bay leaves and enough water to cover the vegetable mixture by about 1 inch (about 9 cups); season with salt and pepper and bring to a boil. Reduce heat to a simmer and cook until pepper and potatoes are almost soft, about 30 minutes.
Crush the thyme with the flat side of a knife and add it to the pot. Continue to simmer until peppers and potatoes are completely soft, about 15 minutes more.
Remove bay leaves and thyme; discard. Working in batches, pass soup through a food mill fitted with a fine disk. Whisk in 1/2 cup olive oil, if desired; season with salt and pepper. If soup seems too thick, add a little water to thin out. Serve warm, drizzled with olive oil and garnished with croutons and thyme leaves.
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Marco Canora’s Yellow-Pepper Soup
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Marco Canora’s Yellow-Pepper Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
