By Damion |
December 30, 2012 10:02 am
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1/4 cup olive oil
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4 large bell peppers, stem, ribs and seeds removed and discarded; flesh diced
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1 medium potato, diced
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1 small onion, roughly chopped
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1/2 teaspoon kosher salt; more to taste
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generous pinch red pepper flakes
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1 1/2 cups simmering low-sodium vegetable stock; more if needed
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light sour cream for garnish
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4 small sprigs fresh dill
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1
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.
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2
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.
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3
Serve warm or cold, garnished with a dab of sour cream and a sprig of dill.
