Here is another recipe from our time spent in Italy at Organic Tuscany. Crema di peperoni or Roasted Red Pepper Soup. Excellent during this time of ripping out the pepper plants.
The recipe is delicious and only uses a cup of milk, which can be omitted or substituted with non-fat milk. The potatoes can also be substituted with tomatoes which gives the soup a little more tart flavor.
6 large red and/or yellow peppers (purple are fine too!)
2 medium potatoes
1 litre (2 pints) vegetable stock
1 cup milk
Half cup yogurt
2 cloves garlic
Herbs to garnish
(e.g. fresh oregano, parsley)
Grill or roast the peppers until the skin is blackened. Place in an airtight container to “sweat” for half an hour, so that the skins slip off easily.
Cut the peeled pepper into strips and place in a pot with a generous swirl of olive oil and a clove of garlic, cut in half. Fry for 5 minutes.
Add the potatoes, peeled and cut into 1 inch cubes, and the vegetable stock, to cover (no more).
Cook on a medium heat until the potato is tender.
Blend the soup, adding the milk.
Add a finely minced clove of garlic to the cup of yogurt.
Serve bowls of soup with a little swirl of extra virgin olive oil and a swirl of the yogurt on top, and a tiny sprinkle of oregano (or parsley) for color.