Creamy Roasted Pepper Soup

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 tablespoon butter
• 2 red bell peppers
• 1 yellow bell pepper (or 1 orange bell pepper)
• 2 large shallots, chopped
• 4 cups vegetable stock
• 2 small potatoes, peeled and chopped into 1 inch cubes
• 1 bunch fresh dill, chopped
• 2 tablespoons sour cream
• salt
• pepper

Recipe

• 1 to roast the peppers:cut the insides out of the peppers so that you have large flat pieces of peppers. lay the peppers skin side up on a pan and lightly oil them. roast the peppers in the oven at 350 degrees for about 25 minutes. place peppers in a zipper top bag and allow to sit for several minutes. (the steam will help seperate the skins from the peppers). remove the skins from the peppers and roughly chop them.
• 2 for the soup:heat olive oil and butter in the pan.
• 3 add shallots, and cook for a few minutes.
• 4 add chopped potatoes, roasted peppers, and vegetable stock.
• 5 season liberally with salt and pepper.
• 6 cook mixture until the potatoes are tender.
• 7 use an imersion blender to puree the soup.
• 8 stir in sour cream and dill.
• 9 serve! :).