Ingredients:
6 large yellow bell peppers
1 tablespoon olive oil
4 cups onions, chopped
1 cup carrots, peeled and chopped
1/2 cup celery, diced
4 cups water
3 cups potatoes, peeled and finely chopped
1 teaspoon salt
2 bay leaves
salt and pepper
fresh, grated parmesan cheese
Directions:
Preheat the oven to 500F degrees.
Lightly oil a baking pan.
Halve and seed the peppers and place them cut side down on the baking pan.
Bake for 25 to 30 minutes, until the skins begin to wrinkle and the peppers become a deeper golden color.
While the peppers roast, warm the olive oil in a soup pot and saute the onions, carrots, and celery for about 10 minutes, until the onions are translucent but not browned.
Add the water, potatoes, salt and bay leaves, cover and bring to a boil; then reduce the heat and simmer until the potatoes are tender When the peppers are roasted, place them in a covered bowl.
When cool enough to handle, slip off their skins and add the peppers to the soup pot.
When the potatoes are tender, remove the bay leaves.
In batches puree the soup in a blender until smooth and thick.
Add salt and pepper to taste.
Reheat gently, if needed.
Serve topped with parmesan cheese.
Also goes well with toasted bread with Parsley Pesto.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.