CARROT AND YELLOW PEPPER SOUP
| 3 |
Tbsp. |
Butter (unsalted) |
| 3 |
|
Carrots (large, peeled) |
| 1 |
Cup |
Leeks |
| 1 |
|
Yellow pepper (large) |
| 3 |
Sprigs |
Rosemary (fresh) |
| 3 1/2 |
Cups |
Chicken stock |
| |
|
salt |
| |
|
Black pepper |
| |
|
Cumin |
1. In a large saucepan over medium heat, melt the butter, then add carrots, leeks, yellow pepper, rosemary, and cumin.
2. Cook covered, for 10 minutes.
3. Add stock, and salt and pepper to taste. Simmer, uncovered, for 20 minutes or until carrots are tender.
4. Remove rosemary sprigs.
5. Puree in a food processor or blender, in batches, until smooth.
6. Adjust seasoning.
|