(Passato di Peperoni Gialli)4 yellow bell peppers
3 medium Yukon Gold potatoes, peeled, left whole
1 red onion
1 medium carrot
1 stalk celery
1 bay leaf
1 cup extra virgin olive oil
4 cups vegetable broth
12 croutons of fried bread (for garnish)
4 tablespoons grated Parmesan cheese
Finely chop the carrot, onion, and celery into a tiny dice. Sauté slowly in olive oil until the vegetables begin to turn golden.
Wash the bell peppers, remove the seeds and any white veins on the inside. Cut into into quarters and place in the pot to cook with the whole potatoes. Add the broth, and if necessary, water to cover. Cook for 45 minutes and then purée. In Italy we use a food mill to remove and skin and seeds, and then an immersion blender to purée. If it seems to thick, add more water. If the bell peppers seem a little acidic, add 1 cup milk. Heat with a bay leave, but do not let boil.
Remove the bay leaf before serving. Garnish with croutons fried in extra virgin olive oil. Put a drizzle of olive oil and the parmesan in a small pile in the center of the soup.
In season, Fabio Picchi of Cibrèo does this as a pumpkin soup, garnishing the soup with crushed amaretti cookies!
