Title: Ann's italian pepper soup
 Categories: Soups & ste, Vegetables, Potatoes
      Yield: 4 Servings
 
      4    Yellow bell peppers
      1 ts Olive oil
      1 lg Onion
      3 c  Cooked cubed potatoes
      2 sm Dried red chile peppers; or
           -to taste
      3 c  Defatted stock; (Vegetable
           -stock)
           Salt and pepper
           Chopped roasted red bell
           -pepper; for garnish
           Chopped fresh basil; for
           -garnish
 
  This recipe comes from a friend in Holland.
  
  Halve and seed yellow peppers and place cut-side down on broiler pan
  or baking sheet and broil 2 to 3 minutes or until blackened. Remove
  blackened skin under running water. Chop peppers.
  
  Heat oil in large Dutch oven over medium-high heat. Add onion and
  cook, stirring, 3 to 5 minutes or until soft but not browned. Add
  potatoes, yellow peppers and chile peppers and cook 3 minutes. Add
  stock and bring to boil. Reduce heat to medium and cook, uncovered,
  10 minutes.
  
  Transfer soup to blender and puree. Season to taste with salt and
  pepper. When ready to serve, top with dollops of roasted red bell
  pepper and sprinkles of basil. Makes 4 to 6 servings.