Yellow Pepper Soup

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adapted from Gourmet magazine [September 1996] Serves 4 

 2 tablespoons unsalted butter

1 medium onion, diced

2 cloves garlic, minced

1/4 teaspoon hot pepper flakes

3 pounds yellow bell peppers, cut into 1 inch pieces

2 cups chicken stock, or vegetable stock 

1/2 cup low fat sour cream (or regular)

coarse salt and pepper

 creme fraiche and homemade Parmesan croutons for garnish

1. Melt butter in a large stock pot over medium heat. Add onions and saute, stirring occasionally until translucent, about 5 minutes. Add garlic and pepper flakes, and cook for 2 minutes. Add peppers and chicken stock. Cover and simmer until peppers are tender, about 25 minutes.

2. Carefully puree soup with an immersion blender. Season with salt and pepper to taste. When ready to serve, stir in sour cream, add more salt and pepper if needed.  Garnish with croutons and creme fraiche.  

This soup is delicious served chilled or warm. 

 

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bon appetit!