Red pepper soup

Red pepper soup

So back to cooking for a while. This soup is scrumptious, light and healthy. You do not need creme.

3 red bell peppers
3 medium Yukon Gold potatoes
1 large yellow onion
2 tsp unsalted butter
8 cups of chicken or vegetable stock (I use SWANSON'S)
1/2 tsp salt or to taste


Broil peppers, turn until all blackened. Let sit to cool. Peel, clean all insides, cut out the white membranes. Chop.
Cut onion, put on butter and saute, slowly add 2 cups of stock. Cook and let evaporate.
Cut potatoes in quarters, cook in 6 cups of broth, until soft.
Puree all in food processor. Thin with more stock if needed. Reheat.
Serve with piece of country bread and dollop of sour creme on top.