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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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adopted 9/15 and addition of unsalted vegetable broth 2/23/07. Note I used a light vegetable broth not dark or roasted. Ingredients:
1 onion, chopped |
1 stalk celery, chopped |
1 carrot, chopped |
2 garlic cloves, chopped |
2 teaspoons olive oil |
1 1/2 lbs yellow peppers |
3/4 lb potato, cut into chunks |
3 cups unsalted chicken stock or 3 cups unsalted vegetable broth |
1 tablespoon salt (less if using salted broth) |
1 chipotle pepper (canned) |
parmesan cheese (for garnish) |
extra virgin olive oil (for garnish) |
Directions:
1. Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
2. Bring stock to a boil.
3. Add peppers, potatoes, salt, chipotle and boiling stock.
4. Simmer for 20 minutes or until potatoes are soft.
5. Puree in food processor or use an immersion blender.
6. Serve in bowls with a sprinkle of parmesan and olive oil.
7. For a lower fat version use no fat parmesan cheese or omit. Do not use olive oil.
8. For Vegetarian do not use chicken broth. Use vegetable broth. For Vegan omit cheese also or use a vegan sub.
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