Bell Pepper, Potato and Red Onion Soup
Description
I created this soup when Mr. Stone Soup was recovering from oral surgery and could only eat soft foods. It's a great, easy weeknight dinner that is "one-and-done," providing protein, veggies and carbs all in one bowl. But more importantly, it's DELICIOUS! Trust me on this one--it's a keeper and one that you'll be thinking of in private moments.
Ingredients
Instructions
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In a large, heavy sauce pan, heat and melt butter. Add red onion and garlic and saute for 6-7 minutes until the onions are soft, but not browning.
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Add flour and stir for about a minute to incorporate. Stir constantly to avoid any browning.
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Add chicken stock, potato and bay leaf. Heat over medium-high heat until the mixture is boiling. Reduce heat, cover and simmer for about 10-12 minutes or until the potatoes are fork-tender.
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Add roughly chopped bell peppers and preserved lemon paste or lemon juice. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes. Check the bell peppers--they should be soft in order for the immersion blender to break them down. Simmer a little longer if necessary--it took my peppers about a half an hour to get soft enough.
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Fish out bay leaf and use your immersion blender to puree soup.
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Add the cream and again use your immersion blender to puree the soup until it is very smooth and creamy. Taste and add lemon-pepper, season-all and/or Better Than Bouillon to boost flavor as necessary. Enjoy!
