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Christian Vegetarian Association Presents:
Take
Heart!
Bell Pepper Soup
(http://www.theveggietable.com)
A delicious, colorful soup made with sweet peppers that can be served hot or cold.
Yield 4 servings
Time 1½ hours
Ingredients:
1/4 c olive oil
1 small onion, chopped
4 large bell peppers (any color*), seeded and diced
1 medium potato, diced
1/2-1 t salt
1 t red pepper flakes
1 1/2-2 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. Cover, reduce heat, and sauté, stirring occasionally, until the peppers are tender, about an 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
•dill
•scallions
Notes: Green peppers are acceptable, but red, orange, or yellow peppers will make the nicest soup.
Your question and comments are welcome
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