Everyone has their own traditional holiday family dish. For my family, that dish is my mom's Green Pepper Soup. My mom, Jane, has been making this dish since I can remember and has probably written and emailed this recipe at least a dozen times over to various family and friends. It's one of those recipes that once you've tasted it, you've got to make it for someone else! So, today I am sharing my (slight) variation of this recipe that is so special to our family. This creamy, savory, and sherry laced vegetable soup serves as the perfect light meal between all the holiday feasts and BONUS, I made this version gluten-free and a little healthier. Nothing would make my mom happier than to see that someone else has tried her recipe, so please share in the comments if you try this one!
Ingredients (Serves 4-6):
3 green bell peppers, 1/2 inch dice
1 yellow onion, 1/2 inch dice
5 tablespoon unsalted butter, divided
2 tablespoon olive oil
1 teaspoon dried oregano
2 teaspoon salt, divided
1/2 teaspoon pepper
1/4 cup arrowroot starch
4 cups chicken broth, divided
1/4 cup Nutpods original creamer
1/4 cup sherry or more to taste (optional)
Heat 1 tablespoon of butter and the olive oil in a large Dutch-oven or sturdy pot on medium-low heat.
Add the onion, green pepper, oregano, 1 teaspoon of salt, 1/2 teaspoon of pepper and sauté for 12-15 minutes until softened. Move the onion and green pepper mix to a blender with 1 cup of the chicken broth and blend until smooth.
In the same Dutch-oven, melt 4 tablespoons of butter on medium low heat. Once melted, add the arrowroot starch and 1 teaspoon salt and whisk vigorously for about 45 seconds until well combined. Continue to whisk as you slowly pour in the remaining 3 cups of chicken broth and stir until fully combined.
Add the green pepper mixture to the broth and stir until well incorporated. Cook on medium heat for 5 minutes, then add in the Nutpod creamer (and sherry if using). Continue to cook another 5 minutes. Serve hot!