Sweet Peppers Soup
|Chopped onions||2 Cup (32 tbs)|
|Butter/Vegetable oil||1 Tablespoon|
|Chopped bell peppers||6 Cup (96 tbs) (6 Green And Red Peppers)|
|Water/Vegetable stock||2 Cup (32 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Chopped fresh dill||1⁄3 Cup (5.33 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Ground black pepper||To Taste|
In a covered soup pot, saute 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 gendy reheat, adding salt and pepper to taste.
Serve topped with croutons, if you wish.
Calories 242 Calories from Fat 133
% Daily Value*
Total Fat 15 g23.3%
Saturated Fat 8.6 g43.2%
Trans Fat 0 g
Cholesterol 38 mg12.7%
Sodium 156.1 mg6.5%
Total Carbohydrates 24 g8.1%
Dietary Fiber 6.2 g24.7%
Sugars 15 g
Protein 4 g8.8%
Vitamin A 149.7% Vitamin C 493.3%
Calcium 10.1% Iron 7.5%
*Based on a 2000 Calorie diet