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We love a pretty dish, and this Tricolor Roasted Pepper Soup is as delicious as it is stunning. The roasted peppers add a phenomenal depth of flavor, and the butter and milk make this soup luscious and creamy. With three colors to choose from, you have the option of serving it as we did, or in three small bowls for an elegant presentation.
This recipe is from the Mehadrin Shavuos Cookbook.
3 red peppers, roughly chopped
3 yellow peppers, roughly chopped
3 green peppers, roughly chopped
oil spray
salt
3 tablespoons Mehadrin Garlic Butter
1 onion, diced
2 potatoes, cubed
2 teaspoons salt
5 cups water
3 cups milk
1 cup Mehadrin Sour Cream
Preheat oven to 425 degrees Fahrenheit. Lightly spray a cookie sheet with oil spray.
Place the red, yellow, and green peppers on the baking sheet. Drizzle or spray with oil and salt. Bake for 15 minutes or until tender.
Melt the butter in a large pot. Add the onions and saute until soft. Add the potatoes, salt, water, and milk, bring to a boil and cook for 20 minutes until the potatoes are fork-tender.
Remove from heat, add the sour cream and mix until well incorporated, then divide the soup into three large containers.
Using a hand blender, blend a different color roasted pepper into each container.
To serve, pour a small amount of all three colors into a bowl simultaneously. (You’ll need an extra pair of hands.)
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