Florida Vegetable Recipe

Vegetable-6128

Amount	Ingredient
Ingredients
1/4 cup	olive oil
4 large	bell peppers, stem, ribs and seeds removed and discarded; flesh diced
1 medium	potato, diced
1 small	onion, roughly chopped
1/2 teaspoon	kosher salt; more to taste
generous pinch	red pepper flakes
1 1/2 cups	simmering low-sodium vegetable stock; more if needed
	light sour cream for garnish
4 small sprigs	fresh dill

Preparation In a heavy stockpot, heat the oil over medium-high heat. Add the peppers, potato, onion, salt, and red pepper flakes. Cook, stirring, for 1 to 2 minutes. Reduce the heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 1 hour. Remove from heat. Transfer to a blender or food processor and puree in batches, or puree thoroughly with a hand immersion blender. Force the pulp through a coarse sieve or a food mill. Transfer to a saucepan and stir in the vegetable or chicken stock, adding a bit more if you like a thinner soup. Taste and adjust the seasonings. Serve warm or cold, garnished with a dab of sour cream and a sprig of dill. Yield 4 servings