Rating: 5 stars
3 Ratings
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Recipe by Southern Living November 2011

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Credit: Jennifer Davick; Styling: Allison R. Banks

Recipe Summary test

hands-on:
30 mins
total:
1 hr 25 mins
Yield:
Makes 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large Dutch oven over medium-high heat; add bell peppers and next 2 ingredients. Saute 12 to 15 minutes or until onion is golden. Stir in garlic and next 4 ingredients. Cook, stirring constantly, 2 minutes.

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  • Add broth and bay leaves; bring to a boil. Reduce heat to medium-low, and simmer, stirring often, 25 minutes or until vegetables are tender. Discard bay leaves.

  • Process soup with a handheld blender until smooth. Stir in cream, and season with salt and pepper to taste. Cook over medium heat 10 minutes or until thoroughly heated. Serve with Collard Green Pistou.

  • Note: If you don't have a handheld blender, let mixture cool slightly after Step 2; process mixture, in batches, in a regular blender until smooth. Return mixture to Dutch oven, and proceed with recipe as directed in Step

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