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Categories:
olive oil butter red bell peppers yellow bell pepper shallots vegetable stock potatoes dill sour cream salt pepper
Viewed: 19 - Published at: 10 months agoIngredients
- 2 tablespoons olive oil
- 1/2 tablespoon butter
- 2 red bell peppers
- 1 yellow bell pepper (or 1 orange bell pepper)
- 2 large shallots, chopped
- 4 cups vegetable stock
- 2 small potatoes, peeled and chopped into 1 inch cubes
- 1 bunch fresh dill, chopped
- 2 tablespoons sour cream
- salt
- pepper
Method
- To Roast the Peppers:Cut the insides out of the peppers so that you have large flat pieces of peppers. Lay the peppers skin side up on a pan and lightly oil them. Roast the peppers in the oven at 350 degrees for about 25 minutes. Place peppers in a zipper top bag and allow to sit for several minutes. (The steam will help seperate the skins from the peppers). Remove the skins from the peppers and roughly chop them.
- For the Soup:Heat olive oil and butter in the pan.
- Add shallots, and cook for a few minutes.
- Add chopped potatoes, roasted peppers, and vegetable stock.
- Season liberally with salt and pepper.
- Cook mixture until the potatoes are tender.
- Use an imersion blender to puree the soup.
- Stir in sour cream and dill.
- Serve! :).
