Bell Pepper Soup

 

Recipe: Bell Pepper Soup

 
A delicious, colorful soup made with sweet peppers that can be served hot or cold.

Yield	4 servings
Time	1½ hours
Tools	large saucepan or Dutch oven wooden spoon blender or food processor small saucepan
Ingredients	¼ c olive oil 1 small onion, chopped 4 large bell peppers (any color*), seeded and diced 1 medium potato ½-1 t salt 1 t red pepper flakes 1½-2 c vegetable stock
Directions	Heat the olive oil in the large saucepan. Add the onion and sauté for 3-4 minutes. Add remaining ingredients except the stock and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until the peppers are tender, about 1 hour. Pour half of the soup into the blender and purée, followed by the other half. Meanwhile, put the stock in the small saucepan and bring to a simmer. Optional: if you want a smoother soup, you can sieve it at this point. Return the soup to the saucepan, stir in the stock (use more for a thinner soup), taste, and season. Serve hot or cold, with any of these toppings: crème fraîche sour cream plain yogurt    chives scallions Coriander
Notes	*Green peppers are acceptable, but red, orange, or yellow peppers will make the nicest soup.