I created this soup for my not-yet-published cookbook. It’s a healthful puree of ripe, Vitamin C-rich bell peppers, plus zingy garlic, fragrant thyme, and creamy russet potatoes. And Lawd A-Mighty — it’s delicious!
You’ll find the soup is scrumptious any time of the year, and at any temperature. Serve it hot in winter, or cold in summer. It makes a fabulous first course for dinner, and a magical main course lunch. If you’re like me, you’ll eat any leftovers for breakfast.
Here’s the step-by-step recipe:
And, while holding each pepper vertically, slice the crimson walls with a sharp knife. When you slice this way, the seeds usually stay attached to their seed-pod, instead of spilling all over the place.
Don’t have an immersion blender? Get thee one.
Or, just puree the veggies in batches in a jar blender or food processor.
Bring this orange poetry to the simmer over a medium flame, and then thin it out, if you wish, with more stock. Taste carefully for seasonings — you might want to add more salt. You could add a splash of brandy, too, although the soup doesn’t require it.
Then add a dollop of creme fraiche (see my homemade version) and a sprinkling of thyme leaves or fresh, chopped dill.
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