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This recipe
is from Fine Cooking Magazine.
This spicy, creamy soup is the perfect starter for a dinner party.
Use red, yellow, or orange bell peppers to create this creamy soup.
More of Linda's great
Soup, Stew, and
Chili Recipes.
Bell Pepper Soup with Sour Cream and Dill
Recipe Type:
Soup,
Potato,
Sweet Bell Peppers
Yields: 4 servings
Prep time: 30 min
Cook time: 65 min
Ingredients:
1/4 cup extra-virgin
olive oil
4 large bell peppers (2 pounds), stem, ribs and seeds removed and discarded; flesh diced*
1 medium Yukon Gold potato (8 ounces), diced
1 small
onion, roughly chopped (to yield 1 cup)
1/2 teaspoon salt or to taste
Generous pinch red pepper flakes
1 1/2 cups simmering vegetable or chicken stock (more if needed)
Sour cream or
crème fraiche for garnish
4 small sprigs fresh
dill weed
*
Red bell peppers will give the brightest
color, but yellow or orange ones are just as delicious. I do not recommend using
green bell peppers.
Preparation:
In a
cast-iron
Dutch oven
or a heavy stockpot, heat the oil over medium-high heat. Add the
peppers, potato, onion, salt, and red pepper flakes. Cook, stirring, for 1 to 2
minutes. Reduce the heat to low, cover and simmer, stirring occasionally, until
the vegetables are tender, about 1 hour. Remove from heat.
Transfer to a blender or food processor and puree in batches, or puree
thoroughly with a hand immersion blender. Force the pulp through a coarse sieve
or a food mill. Transfer to a saucepan and stir in the vegetable or chicken stock, adding a
bit more if you like a thinner soup. Taste and adjust the seasonings.
Serve warm or cold, garnished with a dab of sour cream or creme fraiche and a
sprig of dill.
Makes 4 servings (about 5 cups).
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