2 cup onion, chopped
1 tablespoon butter, or vegetable oil
6 cups red & green bell peppers
2 cups water or vegetable stock
1 cup sour cream
1/3 cup fresh dill, chopped
2 tablespoons fresh lemon juice
Salt & pepper
Seasoned croutons (optional)
Cook onions in covered pot over medium heat in butter or oil until barley softened, about 3-4 minutes. Add peppers, cover and cook until just soft, stirring occasionally. Blend with water or stock, sour cream, dill, and lemon juice in food processor or blender. (Don’t over-process; small pieces of peppers should remain). Return soup to pot and gently reheat, adding salt and pepper to taste. Serve topped with croutons, if desired. Makes 4-6 servings.
Recipe courtesy Madison Area Community Supported Agriculture Coalition. From Asparagus to Zucchini: A Guide to Farm – Fresh, Seasonal Produce. Wisconson.1996.