Yellow Pepper Soup With Lime

Name: Yellow Pepper Soup With Lime
Ingredients: 4 pounds yellow bell peppers, washed; 2 tablespoons unsalted butter; 1 pound onions, finely chopped; 2 large cloves garlic, finely chopped; 1 or 2 tiny hot red chilies, trimmed, seeded and chopped; 1 pound sweet potatoes, peeled and cut in one-inch cubes; 1 ½ teaspoons very, very finely sliced makrut lime leaves; 6 holy basil leaves, plus 6 to 8 sprigs for garnish; 2 stalks lemongrass, trimmed, and bulb thinly sliced; 3 pints vegetable stock; Salt to taste; 6 to 8 tablespoons heavy cream for garnish; 1 tomato, peeled, seeded and cut into very small dice for garnish

Recipe from Kevin Cape

Adapted by Marian Burros

Published April 22, 1997

Total Time: 1 hour 30 minutes
Rating: (0)
Comments: Read comments

—Marian Burros

Featured in: Invigorating Western Palates With Eastern Influences

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Ingredients

Yield:9 cups or 6 to 8 servings

4 pounds yellow bell peppers, washed
2 tablespoons unsalted butter
1 pound onions, finely chopped
2 large cloves garlic, finely chopped
1 or 2 tiny hot red chilies, trimmed, seeded and chopped
1 pound sweet potatoes, peeled and cut in one-inch cubes
1 ½ teaspoons very, very finely sliced makrut lime leaves
6 holy basil leaves, plus 6 to 8 sprigs for garnish
2 stalks lemongrass, trimmed, and bulb thinly sliced
3 pints vegetable stock
Salt to taste
6 to 8 tablespoons heavy cream for garnish
1 tomato, peeled, seeded and cut into very small dice for garnish

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 500 degrees. Place peppers on baking sheets, and roast until their skins turn dark brown; turn to brown all sides, about 40 minutes. Remove, place peppers in plastic bag and seal. Allow to steam at least 10 minutes; skins will come off easily. Stem, seed and remove seeds, but save the juices.
Step 2
Melt butter in a pot large enough to hold the remaining ingredients. Cook onion, garlic and chilies over low heat so that they don't brown but soften. Add sweet potato, lime leaves, basil, lemongrass and stock. Bring to a boil, reduce heat and simmer 20 minutes.
Step 3
Combine the peppers and their juices with the sweet potato mixture off the heat. Puree in a blender, in batches, until smooth. Season with salt. Refrigerate if desired.
Step 4
To serve, reheat slowly and garnish with tomato and a spoonful of heavy cream dropped in the center of the soup and a sprig of basil.

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