1/4 cup olive oil
4 large red, orange or yellow peppers (2 pounds), stem, ribs and seeds removed and discarded; flesh diced*
1 medium Yukon Gold potato (8 ounces), diced
1 small onion, roughly chopped (to yield 1 cup) | 1/2 teaspoon salt; more to taste
Generous pinch 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 fresh dill
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- In a cast-iron duch oven or 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 or creme fraiche and a sprig of dill.
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