Bell Pepper Soup with Sour Cream & Dill

Red bell peppers will give the brightest color, but yellow or orange ones are just as delicious.

• 1/4 cup extra-virgin olive oil
• 4 large bell peppers (2 lb.), stem, ribs, and seeds removed and discarded; flesh diced
• 1 medium Yukon Gold potato (8 oz.), diced
• 1 small onion, roughly chopped (to yield 1 cup)
• 1/2 tsp. kosher salt; more to taste
• Generous pinch red pepper flakes
• 1-1/2 cups simmering chicken stock; more if needed
• Sour cream or crème fraîche for garnish
• 4 small sprigs fresh dill

In a Dutch 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 a minute or two. Reduce the heat to low, cover, and simmer, stirring occasionally, until the vegetables are tender, about 1 hour. Transfer to a blender or food processor and purée in batches, or purée thoroughly with a hand blender. Force the purée through a coarse sieve or a food mill. Transfer to a saucepan and stir in the chicken stock, adding a bit more if you like a thinner soup. Adjust the seasonings. Serve warm or cold, garnished with a dab of sour cream or crème fraîche and a sprig of dill.