Colorful, tasty, different and very simple, this light soup can be eaten cold or warm.
Yellow Pepper Soup with Basil
2 lbs (1 kg) of yellow peppers
2 garlic cloves
2.5 cups (60 cl) of vegetable broth
0.5 cup (10 cl) of light cream – half and half
salt and pepper
optional: cinnamon and nutmeg
Poach the peppers for 25 to 30 minutes in boiling water. Let them cool immediately in cold water and wait for them to be completely cold.
Peel them, remove the seeds and the center and cut them in strips.
Crush the garlic cloves with a knife and prepare 2 big spoonful of olive oil.
In a big pan, cook the garlic in the oil for 5-10 minutes. Add the peppers and cook for 5-8 minutes (medium heat).
Add salt and pepper and the vegetable broth. Bring to a boiling point at low heat and simmer for 5-10 minutes. Remove from the heat.
With a blender or a hand blender, make the soup by mixing the peppers until smooth. Add the cream, a sprinkle cinnamon and nutmeg if desired and 10 basil leaves. Blend some more.
Filter the soup through a sieve to get rid of any skin, seeds or basil leaves that did not blend in.
Upon serving, slice up 3 or 5 basil leaves on top of the soup and add some black pepper. Serve cold or warm.