Roasted Red Bell Pepper and Dutch Yellow Potato Soup
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Soup & Stew
Melissa's Corporate Chefs
8 ounces Baby Dutch Yellow® Potatoes (DYP's) washed and cut in half
1 tablespoon Butter
1 tablespoon Olive Oil
4 ounces Organic Yellow Onion peeled and sliced
1 teaspoon Roasted Garlic
1/4 bunch Thyme left whole and tied
16 ounces Chicken Stock good quality
8 ounces Heavy Cream
5 ounces Milk
2 tablespoons Basil chopped
Salt and Pepper to taste
16 ounces Chicken Stock good quality
1 jar Fire Roasted Sweet Red Bell Peppers drained (15 1/2 ounces)
Bring a stockpot of water to a boil. Add the DYP's, reduce to a low heat and cook until tender. Reserve potatoes on stovetop until later step in the recipe.
In a large soup pot add oil and butter and heat over medium heat. Sauté the onions and thyme for 10 minutes then add the garlic. Lower heat to a medium low. Continue cooking for 5 minutes.
Add the roasted peppers and chicken stock and bring to a boil. Reduce heat to a simmer. Remove the whole thyme sprigs. Add basil, milk and heavy cream. Simmer for 20 minutes. Puree the mixture with either a handheld immersion blender, in a food processor or a blender.
Meanwhile, drain potatoes – reserving 2 cups of the liquid. Puree the potatoes and reserved liquid in a food mill. Add the pureed potatoes to the soup base. Stir ingredients thoroughly.
Allow to simmer for 10 minutes. Adjust seasoning to taste.
