Mini Pepper Soup with Sour Cream and Dill

Ingredients:

1/4 cup olive oil
16-18 Bailey’s sweet mini peppers, stem and seeds removed and flesh diced
1 medium Yukon gold potato (8 ounces), diced
1 small onion, roughly chopped (to yield 1 cup)
1/2 tsp salt
Generous pinch of red pepper flakes
1 1/2 cups simmering vegetable or chicken stock more if needed
Sour cream or creme fraiche for garnish
4 small sprigs of fresh dillweed

Instructions:

In a cast iron Dutch oven or a heavy stockpot, heat the oil over medium-high heat. Add the peppers, onion, potato, 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 dollop of sour cream and a sprig of dill.

Makes 4 servings (5 cups).

Adapted from Fine Cooking Magazine.