I tried a variation of this soup a few weeks ago in a restaurant and decided it was an excellent recipe, although I was going to make some changes. I added the blue cheese, instead of the shrimp included in the original dish, and the crispy onion. I think the contrast of textures and flavors I keep trying to introduce in my recipes was well achieved. And best of all, it is a healthy, simple to prepare and low-calorie recipe (yellow peppers have only 27 Kcal./100 grs. and are an incredibly good source of vitamin C). Can we ask for more?
Ingredients (serves 4)
3 medium potatoes
3 yellow peppers
3 orange peppers
2 cups chicken stock
1 cup evaporated milk
1/3 cup blue cheese crumbs
½ cup crispy onion
1 tbsp. olive oil
STEP 1.- Peel the potatoes and cut them in 4 pieces. Chop the peppers and the leeks.
STEP 2.- Heat up the olive oil in the pressure cooker (uncovered) over medium heat. When ready (hot, but not smoking), sauté the leeks for 2-3 minutes. When they start to turn slightly brown, add the potatoes, peppers and chicken stock. Seal the lid and bring up to low pressure over high heat. Reduce the heat to low, maintaining low pressure, and cook for 10 minutes.
STEP 3.- When the pressure has reduced and you are able to open the lid, add the milk and blend. Taste and add salt if needed.
STEP 4.- Put through a food mill to remove any seeds or skins. Serve topped with the crispy onion and blue cheese crumbs.
– I add orange pepper because when you cook the peppers the colors become paler. You can also add a red one or if you want a more intense yellow soup.
– You can use Parmesan “trees” (see zucchini soup recipe) instead of blue cheese crumbs, if blue cheese is not among your favorite.