makes 8 servings
This soup is based on a version served at my all time favorite Florence restaurant, Cibreo.
6 large yellow peppers
1 medium carrot, peeled and chopped
1 stalk celery, chopped
1 cup sweet onion, peeled and chopped
2 medium potatoes, peeled and diced
1 bay leaf, 2 sprigs each, thyme, rosemary, oregano and marjoram, tied with a string
1 1/2 qt. chicken or vegetable stock
2 oz. extra virgin olive oil
Kosher salt and coarse black pepper to taste
Lightly oil the peppers and roast over an open fire until well charred; place in a paper bag until cool enough to handle and then rub off charred skin, core and seed peppers and roughly chop.
Drizzle remaining oil in a soup pot and heat. Add onion, carrot and celery. Cover and cook vegetables over medium heat until softened. Add peppers, potatoes and herb sprigs along with stock. Season with salt and pepper, and simmer. Cover and cook until all vegetables are very soft. Cool, remove herb sprigs, and puree until very smooth. If desired, pass through a fine mesh strainer. If too thick, add stock to thin. Taste for seasoning. Serve with an extra swirl of extra virgin olive oil and a grilled slice of crusty bread.