Yellow pepper soup with tarragon
4 servings
31 minutes
Yellow pepper soup with tarragon is a refined dish of European cuisine that combines vibrant flavor and delicate texture. Yellow sweet peppers give the soup a sunny color and natural sweetness, while tarragon adds a subtle spiciness with anise notes. Leeks contribute softness to the flavor profile, and rustic croutons provide a crunchy contrast. This soup is an ideal choice for a light yet rich lunch or dinner; it can be served as a standalone dish or as an exquisite starter to a meal. It is simple to prepare but impresses with its harmony of flavors. In traditional European recipes, such soups often appear on summer menus, highlighting the freshness and seasonality of ingredients. The dish pairs beautifully with white wine and emphasizes the elegance of culinary art.
1
Break the bread into small pieces and toast in the oven or pan until golden.
- Country bread: 2 pieces
2
Cut the dark green leaves off the leek. Thinly slice the remaining parts and wash them in ice water. Leave them in for 5 minutes, then drain and dry well.
- Leek: 4 pieces
3
In a pot, heat olive oil over low heat. Add leeks and sauté for 10 minutes. Then add the seeded and chopped peppers, tarragon, and broth. Season with salt, increase the heat, bring to a boil, then reduce the heat and simmer until the peppers are soft, about 20 minutes.
- Extra virgin olive oil: 2 tablespoons
- Leek: 4 pieces
- Yellow bell pepper: 1 piece
- Tarragon: 6 stems
- Chicken broth: 2.8 glasss
- Coarse salt: to taste
4
Remove from heat and take out the tarragon sprigs.
- Tarragon: 6 stems
5
Blend the soup until smooth, then strain it through a sieve. Add salt and pepper.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
6
Pour the soup into bowls and sprinkle with croutons. Optionally drizzle with olive oil and sprinkle with chopped tarragon.
- Country bread: 2 pieces
- Extra virgin olive oil: 2 tablespoons
- Tarragon: 6 stems