Tuesday, June 06, 2006

Green and Red Pepper Soup

Sauté onions in butter or oil. Add chunks of red and green pepper. Sauté a bit longer. Add vegetable stock or water and salt. When the vegetables are done, add dill and mash the soup, but not completely to leave some red and green confetti.
Serve with sour cream or crème fraîche, and an extra twig of dill.

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