Red Bell Pepper Soup
2 Knorr chicken or vegetable bouillon cubes dissolved in 4 cups water 1 large red or Russet potato,
peeled and chopped 4 plum or regular tomatoes, seeded and diced 2 tablespoons butter or extra virgin
olive oil 2 large garlic cloves, crushed, peeled, minced 4 large red bell peppers, cored, seeded and
chopped 1 medium Vidalia or sweet type onion, peeled, chopped (optional) 1 teaspoon Salt freshly-
ground black pepper, to taste
1/2 cup milk and 1/2 cup heavy cream Or, 1 cup Half & Half Zest and juice of 1 fresh lemon or lime
1 cup sour cream for garnish Chopped fresh cilantro or chives for garnish
Place broth in a large saucepan. Add potatoes, and tomatoes. Bring to a low boil over medium-high
heat; reduce heat to medium-low. Simmer, covered, 20 minutes. Remove chiles. In a large frying pan,
heat butter or oil over medium heat. Saute bell peppers about 10 minutes, or until soft. Add onion
during the last 5 minutes and garlic during the last minute. Stir well. Combine peppers with broth,
potatoes, and tomatoes in a blender. Process until smooth. Return mixture to saucepan and season
with salt and black pepper. Add milk and cream, OR, Half & Half blending thoroughly. Reheat over low
heat. Do not boil. Add lime or lemon zest and juice.
Transfer to 6 heated serving bowls. Garnish with a spoonful of sour cream and a bit of cilantro
or chives.
Enjoy!
Serves 6.
Nita Holleman
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