Fall Bell Pepper Soup
Ingredients
- 8 oz Shamrock Farms Sour Cream
- 1 tablespoon olive oil
- 2 medium onions, finely chopped
- 6 red or yellow bell peppers, seeded and finely chopped
- 2 cups chicken broth
- 2 tablespoons of lemon zest
- 1/4 cup lemon juice
- 1 teaspoon sugar
- fresh ground pepper to taste
- sliced basil leaves or chopped scallions for garnish
Directions
Heat the olive oil in a large pot over medium heat. Add the onions and cook 3 to 5 minutes, until soft. Add the bell peppers and cook without browning, 3 to 5 minutes, until soft. Add the broth, sour cream, lemon zest and juice, and sugar. Stir to combine.
Puree the soup in a blender or food processor, in batches if necessary, and return to the pot and heat through. Season with salt and pepper. Garnish with chopped tomato and basil, or green onions.
