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.