Florida Sweet Bell Pepper Soup
The following recipe incorporates the following colors: Green, Red.
- Ingredients
-
Amount Ingredient 1/4 cup olive oil 4 large bell peppers, stem, ribs and seeds removed and discarded; flesh diced 1 medium Florida potato, diced 1 small onion, roughly chopped 1/2 teaspoon kosher salt; more to taste Generous pinch red pepper flakes 1 1/2 cups simmering low sodium vegetable stock; more if needed Light sour cream for garnish 4 small sprigs fresh Florida dill - Preparation
- In 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 and a sprig of dill. - Yield
- 4 servings
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