Yellow Pepper Soup

And no you can't use any other color pepper.

1 onion -- chopped
1 celery stalk -- chopped
1 carrot -- chopped
2 garlic cloves -- chopped
2 Tbs. olive oil
1 1/2 lb. YELLOW peppers
3/4 lb. potatoes -- cut into chunks
3 cups chicken stock
1 Tbs. salt
1 chipotle pepper (canned)
Parmesan and extra virgin olive oil for garnish

Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
Bring stock to a boil.
Add peppers, potatoes, salt, chipotle and boiling stock. Simmer for 20 minutes or until potatoes are soft.
Puree in food processor or use an emersion blender.
Serve in bowls with a sprinkle of parmesan and extra-virgin olive oil.

Options: run through a fine food mill instead of food processor (removes all skins).

Can garnish with blanched asparagus tips floating on top.

Source of recipe: Mean Chef