Chilled yellow pepper and white bean soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Yellow, red or orange bell | |
| Peppers | ||
| 1 | tablespoon | Olive oil |
| 1 | small | Onion -- chopped |
| ⅛ | teaspoon | Crushed red pepper |
| 29 | ounces | Vegetable broth |
| 15 | ounces | Canned cannellini beans -- |
| Rinsed and drained | ||
| 1 | bunch | Arugula -- sliced |
Directions
Char bell peppers over gas flame or in broiler until blackened on all sides.
Place in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
Heat oil in heavy medium saucepan over medium-high heat. Add onion and saute
until tender, about 5 minutes. Add bell peppers amd crushed red pepper and saute 1 minute. Add broth and cannellini. Bring to a boil. Reduce heat, cover
and simmer 15 mintues. Strain vegetables, reserving broth. Transfer vegetables
to processor; puree. Gradually mix in 2 cups reserved broth. Transfer puree to
bowl. Stir in remaining broth. Season with salt and pepper. Cover; chill until
cold. (Can be made one day ahead. Keep chilled.) Ladle soup into bowls. Top with generous amount of arugula and serve.
Posted to MC-Recipe Digest V1 #156 Date: Mon, 15 Jul 1996 14:00:51 -0400 (EDT) From: HP_WALLS@...
Recipe By : Bon Appetit/July 1994
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