Melissa's Corporate Chefs
Roasted Red Bell Pepper and Baby Dutch Yellow® Potatoes Soup
Category
Soup & Stew
Servings
4 - 6 servings
Prep Time
40 minutes
Cook Time
1 hour 15 minutes
Author:
Melissa's Corporate Chefs
Ingredients
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8 ounces Baby Dutch Yellow® Potatoes (DYP's) washed and cut in half
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1 tablespoon Butter
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1 tablespoon Olive Oil
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4 ounces Organic Yellow Onion peeled and sliced
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1 teaspoon Roasted Garlic
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1/4 bunch Thyme left whole and tied
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16 ounces Chicken Stock good quality
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8 ounces Heavy Cream
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5 ounces Milk
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2 tablespoons Basil chopped
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Salt and Pepper to taste
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16 ounces Chicken Stock good quality
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1 jar Fire Roasted Sweet Red Bell Peppers drained (15 1/2 ounces)
Directions
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.
Filed in:
Baby Dutch Yellow® Potatoes,
Basil,
Dutch Yellow Potato,
Fire Roasted Sweet Red Bell Peppers,
Organic Yellow Onion,
Red Bell Pepper,
Roasted,
Roasted Garlic,
Roasted Red Bell Pepper and Baby Dutch Yellow® Potatoes Soup,
Soup,
Soup & Stew,
Thyme
