Yellow Pepper Soup

Directions

In a medium skillet, heat the olive oil over medium heat.

Add the bell peppers and shallots, cover, and cook, stirring occasionally, until the peppers are very soft, 8 to 10 minutes.

Remove from the heat.

Put the cashews and 1½ cups of the vegetable stock in a blender.

Blend until smooth, about 1 minute.

Add the cooked peppers, mustard, salt, and pepper, and puree.

Pour the soup into a medium saucepan, and stir in the remaining 2 cups vegetable stock.

Bring just to a simmer over medium heat.

Serve hot, garnished with parsley sprigs.