Here’s a versatile soup you can enjoy in any kind of weather: serve chilled as a refreshing starter for a summer fish boil. Or serve hot on a chilly — foggy Bay Area! — day with grilled cheese or tacos. It’s simple to make and always satisfying. Enjoy!
INGREDIENTS:
Soup:
- 4 cups chicken or vegetable stock
- ½ lb red potatoes unpeeled and cut up
- 1 whole jalapeno pepper cut in half
- 2 tbsp olive oil
- 1 ½ lb red bell peppers cored, seeded, and chopped roughly
- 1 garlic clove chopped
- ½ lb onion chopped
- 1 cup half-and-half
- Salt, pepper
Topping:
- ½ pint sour cream
- Juice and zest from one lime
DIRECTIONS:
- Place chicken stock in saucepan with potatoes and jalapeno (if you don’t want the soup to be too spicy you can eliminate some of the seeds). Bring to a boil, reduce heat and cover and simmer for 15-20 minutes.
- Heat olive oil in skillet sauté red peppers, onion and garlic until slightly charred.
- Remove jalapeno from chicken stock and discard. Add sauteed pepper mixture to chicken stock and potatoes. Puree in a blender.
- Pour pureed ingredients into a saucepan and add half-and-half. Adjust seasoning to your liking.
- Make lime cream by mixing sour cream and juice from one lime.
- Pour into bowls and top with a dollop of the lime sour cream mixture and lime zest.