Red Pepper Soup
Ingredients
| 4 large red bell peppers | ||
| 4 small onions thinly sliced | ||
| 6 tbs unsalted butter | ||
| 1/2 potato,peeled and grated | ||
| 2 and 1/2 cups chicken stock | ||
| 1/2 cup heavy cream | ||
| 2 tbs fresh lemon juice | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 2 tbs of fresh dill, chopped |
This is a wonderful starter.
- Steam or roast the peppers until the skin peels away easily.
- Peel and finely chopped.
- Melt butter in a large sauce pan and add the peppers and onions.
- Cover and cook over medium heat for about 30 minutes, stirring occasionally.
- Add potato and chicken stock and bring to a boil.
- Cover and simmer over low heat for about 15 minutes.
- Transfer mixture to a blender or food processor and puree in batches.
- Return to pan and add cream, lemon juice, salt and pepper.
- Taste for seasoning.
- Serve soup hot or cold and garnish with fresh dill.
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