Ingredients:
1 medium leeks, finely sliced
1 medium carrots, finely diced
1 stalk celery, leaves included,finely chopped
5 tablespoons extra virgin olive oil
3 cups chicken stock
2 cups water
4 yellow bell peppers, cored,seeded and roughly chopped
1 lb yukon gold potatoes, peeled and thinly sliced
1/4 teaspoon Tabasco sauce
sea salt
freshly ground white pepper
parmesan cheese, freshly grated
Directions:
Place leek, carrot, celery and olive oil in stockpot over medium heat.
Cook until softened, but not browned, about 8-10 minutes.
Add stock, water, peppers and potato slices and carefully bring to simmer (don’t boil!).
Loosely cover and simmer for 45 minutes until peppers and potato slices are tender.
Using a food processor or food mill, blend until smooth.
Return to pot over low heat, add tabasco and season with salt and pepper.
Ladle into bowls and either grate or shave Parmesan over soup.
Servings: 4
Time preparation: 15 min.
Time total: 70 min.