Red Pepper Soup


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.




5 min


45 min


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