pound
yellow and orange bell peppers, roasted, peeled, cut
into small strips
1
baking
potato (about 12 ounces) peeled and diced into 1/2-inch
cubes
3
cups
vegetable or chicken stock
Salt
and pepper
2
tablespoons
prepared pest
In
a 3-quart saucepan heat olive oil. Add carrots and onions
and cook until soft. Add peppers and cook 2 minutes
more. Add potatoes and stock and bring to a boil. Reduce
heat and simmer until potatoes are cooked through and
starting to fall apart, about 25 minutes. Season with
salt and pepper, to taste.
Use a stick blender, food processor or blender to puree
soup. If necessary, return to pot and reheat. Garnish
each portion with 1 teaspoon of pesto. Serve immediately.
