2 cups chopped onions
1 tablespoon butter or vegetable oil
6 cups chopped red and green bell peppers (about 6 peppers)
2 cups water or vegetable stock
1 cup sour cream1
1/3 cup chopped fresh dill
2 tablespoons fresh lemon juice
salt and ground black pepper to taste
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seasoned croutons (optional)
In a covered soup pot, sauté the onions on medium heat in the butter or oil for about 3 minutes, until barely softened. Add the bell peppers and cook, covered, until just soft, stirring occasionally. In a blender or food processor, whirl the cooked onions and peppers with the water or stock, sour cream, dill, and lemon juice. Don’t over-process; small pieces of peppers should remain. Return the soup to the pot and gently reheat, adding salt and pepper to taste. Serve topped with croutons, if you wish.
PER 8-OZ SERVING: 1 16 CALORIES, 2.6 G PROTEIN, 6.9 G FAT, 13.4 G CARBOHYDRATE, 99 MG SODIUM, 0 MG CHOLESTEROL.
MEXICAN VARIATION: Omit the dill and croutons. Sauté 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/4 teaspoon of cayenne with the onions and peppers. Serve topped with chopped fresh cilantro and crumbled tortilla chips.
TOTAL TIME
30 minutes
SERVINGS
4 to 6
MENU
This soup makes an elegant first course or a light meal supported by bread and salad.
This creamy dill-and-lemon-flavored bell pepper soup should be as colorful as you can make it. Use red and green peppers—yellow or orange too, if they are available.
1. We prefer sour cream, but light sour cream or plain yogurt could be substituted.