Herbs de Provence Sweet Pepper Soup

With Gruyure Croutons

Herbes de Provence is a mix of dried herbs popular in the south of France.  The version I found at the bulk foods store recently included fennel seeds, thyme, dried basil, rosemary, oregano, dried savory, marjoram and lavender buds.  I thought the aromatic herbs might work well with sweet peppers for a soup. 

My first attempt was a little thin and Tom didn't like the Gruyere added directly into the soup because it was too stringy, but when I added a couple potatoes for thickening, and some toasted croutons for the Gruyere to sit on, it was just right.  Very good for lunch on a cold day.

---Barbara

Herbs de Provence Sweet Pepper Soup

Serves 4 large servings

4 sweet bell peppers (red, yellow, orange), chopped

1 onion, chopped

3 - 4 T. unsalted butter

salt and pepper

2 - 3 red potatoes, peeled and cut into cubes

1 bay leaf

1 T. herbs de provence*

4 cups (32 ounces) chicken stock

1/4 cup light cream

croutons:  day old baguette, sliced thinly and toasted with Gruyere and/or Parmesan

* you can make a sachet for the herbs, using cheesecloth or a tea infuser for a smoother soup

In a 4 quart saucepan or pot, saute the onions in butter with a pinch of salt, then add the chopped peppers with a pinch of salt and continue sauteeing until onions are translucent and soft.

Add the potatoes, the herbs de provence, bay leaf, and carton of chicken stock, and bring to a boil.  

Turn down and simmer for 20 - 30 minutes until the potatoes are cooked through.

Remove bay leaf.  (and sachet if you are using it.)

Take off the heat, and puree with a handmixer until very smooth.

Taste and season with salt and pepper.  

Add 1/4 cup light cream and stir.  

Toast croutons with Gruyere and/or Parmesan and serve with soup.  

---Barbara