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
- 1 small red onion (roughly chopped)
- 2-3 cloves garlic (smashed)
- 3 tablespoons butter
- 2-3 tablespoons all-purpose flour
- 5 cups chicken stock
- 1 large potato (cut into 1" cubes)
- 1 small bay leaf
- 3-4 large red, yellow and/or orange bell peppers (roughly chopped)
- 2-3 tablespoons cream (optional)
- 1-2 tablespoons preserved lemon paste (can substitute lemon juice)
- lemon-pepper (to taste)
- seasoned salt (to taste)
- Better Than Bouillon (to taste)
Instructions
- 1 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.
- 2
Add flour and stir for about a minute to incorporate. Stir constantly to avoid any browning.- 3
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.
- 4
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.
- 5
Fish out bay leaf and use your immersion blender to puree soup.
- 6
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!
Thank you for visiting my site! I hope you love the recipe!
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