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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

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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.

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