Creamy Green Pepper Soup

You Will Need:

  • Green Pepper, 4 each, diced
  • Sorrel, 1 cup, leaves only, chopped
  • Juice & Zest of 1/2 Lemon
  • Shallots, 2, chopped
  • Garlic, 2 cloves, minced
  • Potatoes, 3 each, medium sized, diced
  • Vegetable Stock, 4 cups
  • Half & Half, 1/3 cup
  • Salt/Pepper, to taste
  • Chives, 1 Tbsp, snipped, for garnish

Recipe Serves: 8

Instructions:
1. In a large pot, bring the stock up to a boil.
2. Add in all the ingredients minus the half & half and cook for 25-30 minutes.
3. Once finshed, puree in blender or with burr mixer, until smooth.
4. Finish with half & half and server warm or chilled with chives as garnish.

Recipe developed by Chef Danny Klein.