Yellow Pepper Soup
| Yield: | 6 Servings |
| Categories: | Soups, Vegetarian, Vegetables |
| 2 | tb | Olive oil |
| 3 | lg | Yellow bell peppers |
| DIVIDER | -- seeded & coarsely chopped | |
| 4 | Shallots; finely chopped | |
| 1 1/2 | c | Raw cashews |
| 3 1/2 | c | Vegetable stock or bouillon |
| 1 | ts | Dry mustard |
| 1/2 | ts | Fine sea salt |
| 1/8 | ts | Freshly ground black pepper |
| Parsley sprigs, for garnish |
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