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Categories:
yellow peppers leeks garlic olive oil onion carrot stalks celery potato chicken broth bay leaf fresh thyme salt
Viewed: 65 - Published at: 3 years agoIngredients
- 4 -5 yellow peppers
- 2 leeks, topped, tailed and washed
- 2 garlic cloves, crushed
- 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely diced
- 2 stalks celery, finely chopped
- 1 medium potato, cut into small chunks
- 5 cups chicken broth or 5 cups vegetable broth
- 1 bay leaf
- 2 tablespoons fresh thyme, chopped
- salt & freshly ground black pepper
Method
- Cut the top and base from each of the yellow peppers, remove the seeds and then cut into thin strips.
- Cut the leeks into strips the same size as the peppers.
- Place the leeks and peppers in a roasting dish and sprinkle with the garlic.
- Drizzle 2 tablespoons of olive oil over the top, season with salt and freshly ground black pepper and place in a medium oven for 40-45 minutes until nicely roasted and soft.
- Heat 2 tablespoons olive oil in a large casserole or saucepan and saute the onion and celery for 5 minutes until softened but not browned.
- Add the potatoes and carrot and cook for 3-4 minutes more.
- Add the leeks and most of the peppers (reserve a few for garnish), the broth, thyme and bay leaf and simmer for 30 minutes or so until the potatoes are nice and soft.
- Place the soup in a blender, and whiz until smooth.
- Adjust the seasoning (adding a good grind of black pepper) and serve in bowls, garnished with a little of the reserved roasted peppers and a drizzle of olive oil.
