Red Pepper Soup

This marvelous soup comes from Marjorie Forté by way of Gourmet; she has devised her own low-fat variation which is available on request.

• 4 small onions, sliced thin
• 4 large red bell peppers, sliced thin
• 6 Tbsp. butter

• 1/2 baking potato, peeled and coarsely grated
• 2 1/2 cups chicken stock
• 1/4 cup fresh dill, minced (or 1 Tbsp. dried)

• 1/2 cup heavy cream
• 2 Tbsp lemon juice
• salt, pepper

• 2 Tbsp. fresh dill, finely minced

1. Sauté the onions and peppers in the butter over moderate heat, covered, stirring occasionally, until tender, about 20 minutes.
2. Add the potato, chicken stock and dill and simmer about 15 minutes.
3. Purée in blender.
4. Add cream and reheat. Add lemon juice, dill, salt and pepper to taste.
5. Garnish with fresh dlll sprigs, or sliced shiitake mushrooms, or chives, etc.