Olive Oil: From Tree to Table
Yellow Pepper Soup
Page 56
Cuisine: North American | Course Type: Soups and Stews
(1 review)
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Recipe Reviews
aj12754 from Montclair, NJ
The three rating is based on my slightly doctored version of this soup and the fact that my husband liked this better than I did. For me, this tasted much like a yellow pepper vichyssoise -- I used two large russets rather than the four called for and still the primary flavor here was potato. It was also pretty bland although a very nice shade of yellow -- pretty from a presentation standpoint.
I had some dipping sauce left from a shrimp dish I made (buttermilk, sour cream and sriracha) and I added a bit of that to each bowl which perked things right up.
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