Ann's Italian Pepper Soup Recipe

• 4 x Yellow bell peppers
• 1 tsp Extra virgin olive oil
• 1 lrg Onion
• 3 c. Cooked cubed potatoes
• 2 sm Dry red chile peppers, or possibly to taste
• 3 c. Defatted stock, (Vegetable stock) Salt and pepper Minced roasted red bell pepper, for garnish Minced fresh basil, for garnish

1. Halve and seed yellow peppers and place cut-side down on broiler pan or possibly baking sheet and broil 2 to 3 min or possibly till blackened.
2. Remove blackened skin under running water.
3. Chop peppers.
4. Heat oil in large Dutch oven over medium-high heat.
5. Add in onion and cook, stirring, 3 to 5 min or possibly till soft but not browned.
6. Add in potatoes, yellow peppers and chile peppers and cook 3 min.
7. Add in stock and bring to boil.
8. Reduce heat to medium and cook, uncovered, 10 min.
9. Transfer soup to blender and puree.
10. Season to taste with salt and pepper.
11. When ready to serve, top with dollops of roasted red bell pepper and sprinkles of basil.
12. Makes 4 to 6 servings.

yellow bell peppers, olive oil, onion, potatoes, red chile peppers, stock

Taken from cookeatshare.com/recipes/ann-s-italian-pepper-soup-65625 (may not work)