Peppers, Sweet
Sweet Peppers Soup
1 cup chopped onion
1 1/2 teaspoons butter or vegetable oil
3 cups chopped red and green bell peppers
1 cup water or vegetable stock
1/2 cup sour cream
2 to 3 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
Salt and black pepper
Seasoned croutons (optional)
Cook onions in covered pot over medium heat in butter or oil until barely softened, 3 to 4 minutes. Add peppers, cover and cook just until soft, stirring occasionally. Blend with water or stock, sour cream, dill and lemon juice in a food processor or blender. (Don’t over-process; small pieces of peppers should remain.) Return soup to pot and gently reheat, adding salt and pepper to taste. Serve topped with croutons, if desired.
Serves 2 to 3.
Adapted from “From Asparagus to Zucchini, A Guide to Farm Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.