This spicy, creamy Bell Pepper Soup with Sour Cream and Dill is the perfect starter for a dinner party.
Red bell peppers will give the brightest color, but yellow or orange ones bell peppers are just as delicious in this creamy bell pepper soup.
- 1/4 cup olive oil, extra-virgin
- 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 chicken stock or vegetable broth, simmering (more if needed)**
- Creme fraiche or sour cream (for garnish)
- 4 small sprigs dill weed, fresh
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 and let cool slightly.
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).
* I do not recommend using green bell peppers.
** Learn how to make homemade Chicken Stock - Basic Chicken Stock.
Source: This delicious Bell Pepper Soup recipe is by Amy Albert from Fine Cooking Magazine, Issue 47.