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| 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