Prep 30 mins
Cook 25 mins
Stashed for next fall when we're flush with peppers in the freezer. Adapted from the Molly Katzen recipe found in the Washington Times food section. Prep time includes roasting & peeling/seeding peppers.
- 1 -2 tablespoon extra virgin olive oil
- 2 cups onions, minced
- 1 teaspoon cumin, ground
- 4 bell peppers (red or orange)
- 2 teaspoons garlic (minced or crushed)
- 1⁄2 teaspoon salt (or to taste)
- 1 tablespoon all-purpose flour
- 1⁄2 cup vegetable broth, as needed
- 1 1⁄2 cups milk, at room temperature (or warmer)
- 1⁄4 cup sour cream (thinned by whisking slightly)
- 1⁄4 cup cilantro leaf, torn
- Heat a soup pot or Dutch oven over medium heat for about a minute.
- Add the olive oil, wait a few seconds more, add the onion and cumin, and cook over medium heat, stirring often, for about 5 minutes, or until the onion becomes translucent.
- Coarsely chop the roasted bell peppers, then stir in these, along with the garlic and salt. Lower the heat, cover the pan and let vegetables cook for about 5 minutes, stirring occasionally.
- Sprinkle in the flour. Cook over low heat, stirring to keep the flour from lumping, for about 3 minutes, or until very thick.
- Measure the reserved bell pepper juices in a 2-cup-capacity liquid-measuring cup. Add enough vegetable broth to make 2 cups.
- Blend this broth into the thickened mixture, stirring constantly with a whisk over low heat. Let it simmer for 5 minutes or so, stirring often with a whisk or a wooden spoon. Puree until smooth with the milk, using a regular blender or an immersion blender. To serve, heat very gently (do not boil), correct the salt, if necessary, and add black pepper to taste.
- Serve with a little sour cream and/or torn cilantro leaves, if desired. Makes 4 to 5 servings.