Tuesday, October 9, 2012

Summer Veggies becoming Fall Soups

This week has been our first taste of some much lower temperatures so I decided to warm myself up with a bowl of hot soup...using only the fresh veggies I happened to have left on hand.

It turned out delicious!

I'll call it:

 Creamy Bell Pepper and Potato Soup

2 large potatoes per person
3 chopped bell peppers
1/2 medium onion
1 can or two cups chicken stock
3 cloves garlic
1 large turnip
1/2-3/4 cup sour cream
6 sprigs dill
2 tbsp butter
2 cups milk

  • Bring to a rolling boil, let cook until potatoes are thoroughly cooked.  Mine cooked probably about 20 minutes.
  • Mash potatoes, add butter and milk then return to heat.
  • Return to a boil, add sour cream to desired level of "creaminess".
  • Add a few more fresh dill sprigs and enjoy!