Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 large yellow peppers, stemmed, seeded, and cut in large chunks
- 2 large leeks, (white part only), halved lengthwise, sliced crosswise, well rinsed
- 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) peeled, cut into chunks
- 4 cups water
- 1 tablespoon dry white vermouth
- Freshly ground black pepper
Directions
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. Serve warm.
Copyright 2005 Television Food Network, G.P. All rights reserved.
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 16 reviews
By suesfood
on August 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We love this recipe. It is easy and soooo good. You can do about anything to it and it works. I add an orange pepper and more potatoes. You can't mess it up.
By nts7872_8682994
Newport Beach, CA
on October 14, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I changed it up a little by using substituting 1 cup of cream for one of the cups of chicken broth and I used yukon gold potatoes to give it a more creamy/buttery taste.
By mamareen
Jupiter, FL
on February 24, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I make this soup at least twice a month. It is delicious, easy and loaded with nutrients; as well as being low in fat. It is very high in vitamin A. The tumeric is a wonderful anti-inflammatory, which is why I add a bit more than the recipe calls for. The soup is lovely for eating at all temperatures. When I serve the soup I add a tablespoon of Greek yogurt and a few drops of hot pepper sauce. Yummy!
Read all 16 reviews