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Sweet Bell Pepper Soup

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Course: Lunch
Ingredients Method

Ingredients
  

  • 1 pound/455 grams red, orange, and/or yellow bell pepper, seeded and cut into 2-inch/5-centimeter pieces
  • 1 cup/240 milliliters heavy cream
  • Kosher salt
  • Lemon juice

Method
 

  1. Combine the peppers and cream in a saucepan and bring the cream to a simmer over high heat. Reduce the heat to low and cook the peppers until tender, about 5 minutes. Transfer to a blender, add a three-finger pinch of salt, and purée—be sure to remove the center blender cap and cover the hole with a kitchen towel—until the contents are thoroughly puréed, about 2 minutes. Taste and add more salt, if needed.
  2. Add a squeeze of lemon. Pass the soup through a fine-mesh strainer into a clean pan or bowl. Taste again for seasoning and adjust if necessary.