5 tablespoons olive oil
4 garlic cloves, thinly sliced
1 onion, finely chopped
º teaspoon thyme
º teaspoon red pepper flakes
2 pounds green, yellow, and red pepper (about 2 of each), diced
6 cups chicken stock (see link)
2 pounds new white rose potatoes, peeled and cubed
2 tablespoons chopped fresh parsley


1. Pour the oil into a large stockpot. Add the garlic, onion, thyme and red pepper flakes, and cook over medium heat until the onion starts to sizzle. Reduce the heat to a simmer, cover and cook for 5 more minutes.

2. Uncover the pot and raise the heat to high. Add the diced peppers, stir well and cook for 2 minutes. Add the chicken stock and the potatoes and bring to a boil. Reduce to a simmer, cover and continue cooking for 30 minutes, stirring every 10 minutes. Pour 2 cups of the soup mixture into a blender and process until smooth. Stir this back into the rest of the soup mixture along with the parsley and simmer 15 minutes more. Serve.
This is a wonderful and easy recipe from Nick Stellino’s Sicilian side of the family.
Sweet Pepper and Potato S
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