5 Tbsp Olive Cart Scarborough Fair Extra Virgin Olive Oil
1 Red onion, finely chopped
1 Carrot, peeled and finely chopped
1 Celery stalk, finely chopped
4 Yellow bell peppers, seeded and coarsely chopped
4 Yellow Finn or Russet potatoes, peeled and coarsley choppped
2 Bay leaves
1 Tbsp fresh Thyme
3 to 4 Cups Chicken stock, preferably homemade
About 1 Cup low fat or whole milk
1 to 2 tsp Olive Cart Michigan Flaked Sea Salt
3 Slices white bread, cut into 1 inch cubes
Olive Cart Blend Extra Virgin Olive Oil for drizzling
In a deep, heavy soup pot over medium heat, warm 2 Tbsp of the Olive Cart Scarborough Fare Olive Oil. Add the onions, carrot, and celery and cook, stirring often, until golden brown, 7 to 10 minutes. Add the yellow peppers and potatoes and mix well. Tehn add the bay leaves, thyme and cicken stock to cover. If the stock does not quite cover the vegetables, add water to make up the difference. Bring to a boil, reduce the heat to medium-low, and simmer until the potatoes are tender when pierced with a fork, about 30 minutes, Remove from the heat, and remove and discard the bay leaves.
Pass the mixture through a food mill ( to remove the skins of the peppers) placed over a clean saucepan. If you do not have a food mill, process teh soup in a food processor, in batches, and then pass teh puree through a fine sieve, pressing it through with the back of a wooden spoon. Place the pan over medium low heat. Add enough milk to create a thick but still soupy consistency. Season to taste with salt and reheat.
Meanhile, warm the remaining 3 Tbsp of Olive Cart Scarborough Fare Extra Virgin Olive Oil in a heavy skillet over meduim heat. Add the cubed bread and cook, tossing until golden brown, 3 to 5 minutes. Using a sloted spoon, transfer to a paper towel to drain.
When the soup is hot, ladle it into warmed bowls, sprinkle the croutons on top, drizzle with Olive Cart South Haven Blend Extra Virgin Olive Oil and serve at once.
