Yellow Pepper Soup


I recently received a recipe for Yellow Pepper Soup from an old friend. Always ready to try my hand at a new recipe, I whipped up a pot for Edward and me to enjoy for lunch. While we liked the dish, what we liked even more was the inspiration it gave us to personalize the soup to our tastes. I tried again, but on Edward’s suggestion swapped out one of the peppers for a bulb of fennel. It was delicious. Perhaps the next time, I’ll use two potatoes, instead of just one–to thicken the consistency and create a heartier soup for a cold winter’s day.

This is a great base recipe with which to get creative. Try it “your way!”


3 yellow peppers, chopped
1 fennel bulb, chopped
1 onion, chopped
1 carrot, chopped
1 medium potato, chopped
1 quart chicken broth (preferably low-salt)
1/4 cup dry white wine

Yield: 4 Servings


Combine chopped vegetables with broth and wine and bring to a boil. Cook at a simmer for about 20 minutes until vegetables are tender. Blend in a food processor until smooth. (You may need to add some broth if the mixture is too thick). Optional: add 1/4 cup cream and reheat gently, and/or garnish with fennel fronds. Remember, with soups especially, don't feel you have to follow the recipes to the letter. The same soup never tastes the same every time anyway. So don't panic if you are missing an ingredient: replace it with what you have on hand or with whatever ingredient you prefer. Throw in whatever's in the fridge or whatever looks good at the market. Be creative, bearing in mind the pleasures of mixing colors--though remember that sometimes a delicious green soup needs no adornment.