Yield: 10 1-cup servings.
4 cups yellow bell peppers (5 peppers)
2 Tbsp. olive oil
10 oz. yellow onions,
1/2" dice
4 yellow bell peppers, 1/2" dice
2 tsp. fresh garlic, minced
1 Tbsp. sherry
1 3/4 cup chicken stock
2 Tbsp. coriander, toasted and ground
1 tsp. kosher salt
1/2 tsp. black pepper, freshly ground
1/2 cup peanuts, toasted
10 baby spinach leaves
3/4 cup creme fraiche
Grill 4 cups yellow bell peppers until skin blackens. Stem, deseed and scrape the charred skins from the peppers. Cut into 1/2" dice. Chill quickly per HACCP procedures to below 40°F for use within 48 hours.
For Soup: Sautè onion in olive oil until translucent. Add raw yellow pepper and garlic, then sautè. Add sherry and reduce. Add chicken stock, coriander, salt, black pepper and the roasted yellow peppers and simmer for 20-30 minutes. Purèe in blender with peanuts.* Serve immediately or hold at 140°F for service within 2 hours.
*If required, add additional chicken stock to thin soup.
Photo Credit: PEANUT ADVISORY BOARD
Recipe Provided by: Deborah Chang and Emily Morningstar, Insalata's, San Anselmo, Calif.
