Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Florida Sweet Bell Pepper Soup
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Vegetable-6128
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Ingredients |
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Amount |
Ingredient |
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 |
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light sour cream for garnish |
4 small sprigs |
fresh dill |
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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
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Look for "Fresh from Florida" ingredients at your grocery store.
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