CARROT AND YELLOW PEPPER SOUP

I recently had a fabulous girls' vacation to Napa. And oh boy, did we have a good time. We shopped, we had cocktails, we had a spa day, we sat by the pool and did absolutely nothing. And we ate. I mean, it was basically a food vacation. Our first night in town we went to Bouchon. Where we had a celebrity sighting and a fantastic meal. I started with a cold carrot and pepper soup, which I haven't been able to get out of my mind since. I went to work trying to recreate it at home, and this comes very close. It's creamy and sweet; a pale yellow soup that tastes great hot or cold. A perfect meal, even without a celebrity.

 

We start with leeks, yellow peppers, and carrots. Chop, chop.

 

 

We cook them with a little butter and spices.

 

Add some chicken stock ( I make homemade stock and freeze it, hence the ice cubes) and some heavy cream.



Drizzle with honey. Soup's on.

 

 

 

Carrot and Yellow Pepper Soup

adapted from Martha Stewart

 

6 tablespoons unsalted butter

6 large carrots, peeled and cut into 1/4 inch rounds

2 cups white part of leeks, cleaned and cut into 1/2 inch lengths

2 large yellow bell peppers, seeded and cut into 1 inch pieces

4-6 sprigs of fresh rosemary

Large pinch of cumin

6 cups of chicken stock

1 cup of heavy cream

Salt and pepper, to taste

Honey, for garnish

 

In a large sauce pan over medium heat, melt butter. Add carrots, leeks, yellow bell peppers, rosemary, and cumin. Cook, covered, for 10 minutes. Add stock and salt and pepper. Simmer, uncovered for 20 minutes, or until vegetables are tender. Remove rosemary. Puree in a food processor or blender in small batches until smooth. Add heavy cream and return to medium heat. Simmer until soup is heated through. Adjust seasonings. Drizzle with honey and serve either hot or cold. Serves 4.

 

Enjoy!