Guest guest Posted July 18, 2005 Report Share Posted July 18, 2005 Bell Pepper Yogurt Soup 4 T unsalted butter (or ghee)2 leeks, white and light-green parts chopped, washed, and drained2 cloves garlic, minced2 lg yellow bell peppers, coarsely chopped (3 cups)3 c vegetable or chicken broth2 c plain yogurt, well stirred (i'm thinking of subbing rice or almond milk here for something different)sea salt and freshly ground black pepper6 med bell peppers, various colors (Choose peppers with sturdy, balanced bottoms so they will sit upright when filled with soup.) - Melt butter in a large saucepan over medium-low heat. Stir in leeks and garlic; cover and cook 5 minutes. Add chopped peppers and broth; cover and simmer 30 minutes, until peppers are very soft. Cool to room temperature. - Puree soup in batches in a blender or food processor. Whisk in yogurt; season to taste with salt and black pepper. Refrigerate, covered, at least 2 hours, or until cold, before serving. - Cut tops from 6 remaining peppers and remove seeds and membranes. Place in a dish that will hold peppers upright. If soup separates, whisk to blend. Pour chilled soup into bell-pepper cups and serve. From organicstyle.com Suzi What is a weed? A plant whose virtues have not yet been discovered. http://suziesgoats.wholefoodfarmacy.com/ Start your day with - make it your home page Quote Link to comment Share on other sites More sharing options...
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