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Bell Pepper Soup With Sour Cream And Dill
Ingredients
- Red bell peppers will give the brightest color, but yellow or possibly orange ones are just as delicious.
- 1/4 c. extra virgin olive oil
- 4 lrg red, yellow or possibly orange bell peppers, seeded, deribbed and diced (2 lbs.)
- 1 med Yukon Gold potato, diced (8 ounces)
- 1 sm onion, roughly minced (to yield 1 c.)
- 1/2 tsp salt, plus more to taste Generous healthy pinch crushed red pepper flakes
- 1 1/2 c. simmering chicken stock or possibly broth, plus more as required Lowfat sour cream or possibly creme frache (for garnish)
- 4 sm sprigs fresh dill
Directions
- In a Dutch oven or possibly a heavy stockpot, heat the oil over medium-high heat. Add in the peppers, potato, onion, salt and red pepper flakes. Cook, stirring, for 1 to 2 min. Reduce the heat to low, cover and simmer, stirring occasionally, till the vegetables are tender, about 1 hour.
- Transfer to a blender or possibly food processor and puree in batches, or possibly puree thoroughly with a hand immersion blender. Force the pulp through a coarse sieve or possibly a food mill. Transfer to a saucepan and stir in the chicken stock, adding a bit more if desired a thinner soup. Taste and adjust the seasonings.
- Serve hot or possibly cool, garnished with a dab of lowfat sour cream or possibly creme frache and a sprig of dill.
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