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Category: Recipes
Prep Time: Cook Time: Total Time:
Italian Passato di peperone giallo
1 medium red or yellow onion, minced
1 medium carrot, minced
1 medium celery rib, minced
3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
3 1/2 cups hot water
4 large yellow bell peppers, cored, seeded and cut into chunks
2 baking potatoes, peeled and cut into chunks
2 fresh bay leaves or 1 dried
1 teaspoon coarse salt
freshly ground pepper, to taste
1 cup Italian bread, cut into 1/4 inch chunks
3 to 4 ounces coarsely grated parmesan cheese, for garnish
1/4 cup chopped fresh Italian parsley, for garnish
Saute the onion, carrot and celery in 3 tablespoons olive oil until onion is golden. Add hot water, peppers, potatoes, bay leaves, salt and pepper.
Reduce heat and simmer, uncovered, until peppers and potatoes are soft, about 30 minutes. Remove bay leaves.
Puree soup in a blender or food processor, then push through a sieve. In a frying pan, heat remaining olive oil over medium-high heat. Add bread cubes and toss until crisp.
Pour soup into bowls and garnish with croutons, grated cheese and parsley.
Serves 6.
Italian Passato di peperone giallo
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Category: Recipes
Prep Time: Cook Time: Total Time:
Italian Passato di peperone giallo
1 medium red or yellow onion, minced
1 medium carrot, minced
1 medium celery rib, minced
3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
3 1/2 cups hot water
4 large yellow bell peppers, cored, seeded and cut into chunks
2 baking potatoes, peeled and cut into chunks
2 fresh bay leaves or 1 dried
1 teaspoon coarse salt
freshly ground pepper, to taste
1 cup Italian bread, cut into 1/4 inch chunks
3 to 4 ounces coarsely grated parmesan cheese, for garnish
1/4 cup chopped fresh Italian parsley, for garnish
Saute the onion, carrot and celery in 3 tablespoons olive oil until onion is golden. Add hot water, peppers, potatoes, bay leaves, salt and pepper.
Reduce heat and simmer, uncovered, until peppers and potatoes are soft, about 30 minutes. Remove bay leaves.
Puree soup in a blender or food processor, then push through a sieve. In a frying pan, heat remaining olive oil over medium-high heat. Add bread cubes and toss until crisp.
Pour soup into bowls and garnish with croutons, grated cheese and parsley.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.