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Categories:
extra-virgin olive oil yellow peppers leeks garlic kosher salt ground turmeric parsley thyme bay leaf russet potatoes water fresh ground black pepper
Viewed: 45 - Published at: 6 years agoIngredients
- 1 tablespoon extra virgin olive oil
- 2 large yellow peppers, stemmed, seeded, and cut in large chunks
- 2 large leeks (white part only)
- 1 garlic clove, smashed
- 1 tablespoon kosher salt, plus extra for seasoning
- 1/4 teaspoon ground turmeric
- 3 sprigs fresh flat-leaf parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 medium russet potatoes (about 1 pound)
- 4 cups water
- 1 tablespoon dry white vermouth
- fresh ground black pepper
Method
- Heat the olive oil in a large saucepan over medium-low heat.
- Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
- Tie the parsley, thyme, and bay leaf together with kitchen twine.
- Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.
- Discard the herb bundle.
- Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth.
- Return to the pot and reheat.
- Stir in the vermouth, and season, to taste, with salt and pepper.
