Yellow Pepper Soup with Tarragon
⏳ Time
31 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Yellow Pepper Soup with Tarragon
Ingredients
- Leek - 4 pieces
- Olive Oil - 2 tablespoons
- Tarragon - 6 stems
- Orange Bell Peppers - 1 piece
- Chicken Broth - 22 fl oz
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Country Bread - 2 slices
Step by Step guide
Step 1
Tear the bread into small pieces and toast in the oven or on a skillet until golden brown.
Step 2
Trim the dark green leaves from the leek. Thinly slice the remaining parts and rinse in ice water. Leave in the water for 5 minutes, then drain and dry well.
Step 3
In a pot, heat the olive oil over low heat. Add the leek and sauté for 10 minutes. Then add the seeded and chopped peppers, tarragon, and broth. Season with salt, increase the heat, bring to a boil, then reduce the heat and simmer until the peppers are soft, about 20 minutes.
Step 4
Remove from heat and discard the tarragon stems.
Step 5
Blend the soup with an immersion blender until smooth, then strain through a sieve. Season with salt and pepper.
Step 6
Ladle the soup into bowls and sprinkle with croutons. Optionally, drizzle with olive oil and sprinkle with chopped tarragon.
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