*  Exported from  MasterCook  *
 
                             YELLOW PEPPER SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetarian
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Olive oil
    3       lg           Yellow bell peppers
                         -- seeded & coarsely chopped
    4                    Shallots -- finely chopped
    1 1/2   c            Raw cashews
    3 1/2   c            Vegetable stock or bouillon
    1       t            Dry mustard
      1/2   ts           Fine sea salt
      1/8   ts           Freshly ground black pepper
                         Parsley sprigs, for garnish
 
   In a medium skillet, heat the olive oil over medium
   heat.  Add the bell peppers and shallots, cover, and
   cook, stirring occasionally, until the peppers are
   very soft, 8 to 10 minutes.  Remove from the heat.
   
   Put the cashews and 1-1/2 cups of the vegetable stock
   in a blender. Blend until smooth, about 1 minute.  Add
   the cooked peppers, mustard, salt, and pepper, and
   puree.
   
   Pour the soup into a medium saucepan, and stir in the
   remaining 2 cups vegetable stock.  Bring just to a
   simmer over medium heat.  Serve hot, garnished with
   parsley sprigs.
   
   Source: May All Be Fed - by John Robbins (including
   recipes by Jia Patton and Friends) Typed for you by
   Karen Mintzias
  
 
 
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