Yellow Pepper Soup With Fresh Tomato Salsa

For Soup

• 4 large yellow bell pepper
• 1 tablespoon butter
• 1 onion, diced
• 1 garlic clove, minced
• 2 cups chicken stock
• 1 large carrot, sliced
• 1 small banana pepper or jalapeno pepper, seeded
• 1/4 teaspoon saffron threads, crumbled
• 1 cup half-and-half

For Fresh Salsa Topping

• 3-4 plum tomato, seeded and diced
• 1/4 cup finely diced sweet onion (such as vidalia)
• 1 garlic clove, minced
• 1 small jalapeno or 1/4 teaspoon hot pepper sauce
• 1 tablespoon chopped fresh cilantro
• 1/8 teaspoon salt
• 2 teaspoons lime juice

Directions

1. 1

   If serving soup right away, make salsa topping. If you are freezing soup, make salsa the day of serving.

2. 2

   To make salsa:.

3. 3

   In a medium bowl, stir together tomatoes, onion, garlic, hot pepper, cilantro, half of the lime juice and salt. Let stand at room temperature for 30 minutes.

4. 4

   Taste, and if desired, add remaining lime juice. This will keep refrigerated for up to one day.

5. 5

   To make soup:.

6. 6

   Wash yellow peppers. Core, seed and split in half. With your hand flatten peppers slightly to they will lay on the grill nicely.

7. 7

   Preheat grill or broiler. Roast peppers for about 15 minutes or until skins are charred black.

8. 8

   Remove from heat and place in a paper bag. Seat bag and let sit for 10 minutes.

9. 9

   Remove from bag and skins should slide right off.

10. 10

    In a large saucepan, melt butter over medium heat. Add onion and garlic and cook for 5 minutes. Stir in stock, carrot, roasted bell peppers and banana pepper. Crumble in saffron.

11. 11

    Bring to a boil, reduce heat and simmer, covered, for 20 minutes or until vegetable are very tender.

12. 12

    Puree, in batches, in a food processor or blender.

13. 13

    If freezing: cool and ladle into freezer containers. Seal and label. Freeze for up to 4 months.

14. 14

    To Serve:.

15. 15

    Thaw in fridge.

16. 16

    When ready to serve, stir in 1/2 & 1/2 cream. Taste for seasoning.

17. 17

    Ladle into chilled bowls and garnish with a spoonful of Fresh Tomato Salsa.