Yellow Pepper Soup

4 medium leeks, white and light green parts only, thinly sliced
2 tbsp olive oil, plus more for drizzling
6 yellow bell peppers (2 lb) stemmed and seeded, cut into chunks
6 large sprigs tarragon, plus more leaves for garnish
2 ¾ cups homemade or low-sodium canned chicken or vegetable stocks, skimmed of fat
Salt & freshly ground pepper to taste
1 large slice Italian bread, cut into ½ inch by 3 inch pieces, toasted (optional)

Place sliced leeks in a large bowl of cold water and let stand for 5 minutes to rid them of dirt and sand. Lift out of water and drain in a colander. Set aside. In a small stockpot, heat oil over low heat. Add leeks and cook until wilted (about 10 minutes). Add peppers, tarragon, stock, salt, and pepper to taste.

Raise heat to high; bring to a boil. Lower heat and simmer until peppers are very tender, about 20 minutes. Remove from heat and discard tarragon sprigs. Transfer soup to a food processor and puree. Pass puree through a fine strainer then, adjust seasoning with salt and pepper if necessary. Divide soup among 4 bowls and place 2 pieces of toast pieces in each. Garnish with tarragon leaves and drizzle with olive oil, if desired. Serve immediately.

Source: Heather Hart