Another Thanksgiving in Canada has passed and all that are left are some serving platters to put away and some leftover turkey. I try and choose a turkey that will be just a little more than what we need, ensuring we don’t have to eat turkey for a week!
The first course that I served was a soup that was slightly spicy, stick to your ribs thick and creamy. I wanted to make something a little different than the usual roasted red pepper soup, so I opted for yellow sweet bell peppers. I flicked on my gas grill and placed the peppers on the grill and charred them until they were blistered and black. I also threw in one hot banana pepper into the mix.
I then placed the peppers in a bowl and covered them with plastic wrap so that they could sweat and make the peppers easier to clean. I then cleaned and chopped a leek, added some carrot and celery and some diced potatoes to help thicken the soup.
This soup doesn’t require much time on your stove-top…45 minutes perhaps? The soup is ultimately pureed with a hand blender and then some cream is added and grated cheese. I used some grated Graviera cheese, you may certainly a grated cheese of your choice. Flavourings in this soup are the smoky yellow peppers that were blackened and blister on the grill, a good vegetable or chicken stock, a bit of a kick with the addition of one hot banana pepper into the mix. My herbs of choice here were some sprigs of thyme and fresh basil leaves.
There’s definitely a cheese undertone in the soup and the final garnish of beet “croutons” adds colour, pizazz to the soup and a different sweetness. A dollop of strained Greek yogurt, swirl into the soup and it’s time to tuck in. This soup is easy to prepare and it’s perfect for the cool autumn nights.
For this Roasted Yellow Bell Pepper Soup With Beet Croutons recipe and more, please purchase my Everything Mediterranean cookbook.
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