Recipe - Anns Italian Pepper Soup

4 Yellow bell peppers
1 teaspoon Olive oil
1 lg Onion
3 cup Cooked cubed potatoes
2 small Dried red chile peppers; or
to taste
3 cup Defatted stock; (Vegetable
stock)
Salt and pepper
Chopped roasted red bell
pepper; for garnish
Chopped fresh basil; for
garnish

This recipe comes from a friend in Holland.

Halve and seed yellow peppers and place cutside down on broiler pan or
baking sheet and broil 2 to 3 minutes or until blackened. Remove blackened
skin under running water. Chop peppers.

Heat oil in large Dutch oven over mediumhigh heat. Add onion and cook,
stirring, 3 to 5 minutes or until soft but not browned. Add potatoes,
yellow peppers and chile peppers and cook 3 minutes. Add stock and bring to
boil. Reduce heat to medium and cook, uncovered, 10 minutes.

Transfer soup to blender and puree. Season to taste with salt and pepper.
When ready to serve, top with dollops of roasted red bell pepper and
sprinkles of basil. Makes 4 to 6 servings.

Recipe by: Mary Carroll's Healthful Cooking, Star Tribune, 3/4/98

Posted to MCRecipe Digest by Kathleen schuller@ix.netcom.com on Apr 12,
1998