Yellow Pepper Soup with Tre Stelle® Feta Crema and Frizzled Leeks
The Feta Crema in this recipe is great as a fajita, burrito and chili topper too!
Prep Time:35 minutes Ready In:
1 + hour Serves:
Serves 6
Ingredients:
Soup 1 tbsp |15 mL olive oil 4 large yellow peppers, stems removed, halved and seeded 6 cloves garlic, skin on 2 tbsp | 30 mL olive oil 2 medium onions 2 sprigs fresh thyme 3 dried bay leaves 1/2 tsp | 2 mL hot sauce 1 container | 900 mL vegetable broth salt and freshly ground black pepper to taste Crema 1/4 cup | 125 mL plain Greek yogurt 1/4 cup | 125 mL Tre Stelle® Feta, crumbled 2 tbsp | 30 mL milk Frizzled Leeks 1 leek, white parts only, thinly sliced on a mandolin 1/3 cup | 75 mL buttermilk 1/2 cup | 125 mL all purpose flour 1/4 cup | 60 mL canola oil
Instructions:
Preheat oven to broil. Rub the peppers and garlic with 1 tbsp of olive oil. Place peppers, skin side up and garlic on a rimmed baking sheet and broil until skins on peppers begin to wilt and blacken. Remove from oven and cover (this allows the peppers to steam so skin can be removed easily). When cool enough to handle remove skins from peppers and garlic; chop peppers into bite-sized pieces. In a large saucepan, over medium-high heat, add olive oil and onions; sauté until onions become translucent, approximately 10 minutes. Add peppers and roasted garlic, thyme, bay leaves, hot sauce and vegetable broth, season with salt and pepper; bring to a boil. Simmer covered for 30 minutes. Meanwhile make crema. In a small bowl or blender, combine Greek yogurt, Feta Cheese and milk; stir until smooth. Soak sliced leeks in buttermilk for 1 hour. Drain and dredge in flour. Preheat olive oil in a small skillet to medium-high. Carefully add the leeks and fry until crisp. Drain leeks on a paper towel. With an immersion blender carefully purée the soup, until smooth. Pour into soup bowls and top with Feta crema and frizzled leeks.
