Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Tuscan yellow pepper soup from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • yellow peppers
  • carrots
  • celery
  • potatoes
  • beef stock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on April 14, 2011

    Pg. 122. This makes a lovely, brightly-colored and delicate first course soup. When pureed in a Vitamix, it is silky smooth. The taste of the soup is also rather delicate and subtle. That's not to say it's tasteless, just that the flavors are not bold. Prep is rather time-consuming and laborious -- lots of very fine chopping involved. This would make for an eye-catching first course to serve to guests.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.