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Recipe to Print-Yellow Bell Pepper Soup

$scale_by Recipe Name: Yellow Bell Pepper Soup Source: Submitted by: Last Modified: Course: Soup Used in Baskets: No Base: Vegetable Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $2.99 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: For an appetizer, serve in shot glasses. For a variety, make a recipe with red, a recipe with yello and a recipe with orange bell peppers.

Ingredients: Directions: Cover and refrigerate 1/2 cup chopped bell peppers (per recipe). Heat oil in a large heavy skillet over medium heat. Add remaining bell peppers, onion, garlic, thyme, and bay leaf and saute until vegetables are tender, about 15 minutes. Add wine and turmeric; bring to a boil. Boil for 2 minutes. Add 3 cups of broth, reduce heat and simmer until vegetables and very tender, stirring occasionally, aout 15 minutes. Discard bay leaf. Puree soup in blender in batches. Season to taste with salt and pepper. Cover and refrigerate soup until cold. Thin soup with more chicken broth if needed. Ladel into bowls and garnish with reserved pepper and cilantro or parsley.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00