Yellow Pepper Soup by Chef Amanda Cohen - Instructions Continued
2) Put the pepper in a small pot with the rest of the ingredients and cook over low heat until mixture
begins to thicken.
3) Remove from heat and let cool.
1) Divide soup between 4 bowls. Add a dollop of jam and the pepper cream. Top with the brunoised
peppers.Recipe and image used with permission and courtesy of Wusthof. All rights reserved. Recipe by
Amanda Cohen, Chef and Owner of Dirt Candy, New York, NY.