Ingredients
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
salt, to taste
freshly ground pepper , to taste
2 tbsp olive oil
12 oz russet potato, peeled
1 cup onion, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
3 red bell peppers, roasted
3 yellow bell peppers, roasted
4 cups vegetable stock, divided
salt, to taste
freshly ground pepper , to taste
sour cream
fresh chives , minced, for garnish
Preparation
Whisk together all the vinaigrette ingredients in a small bowl.
Season to taste.
Set aside.
Heat the oil in a Dutch oven over medium heat.
Add the potato, onion, carrot, and garlic; cook, stirring occasionally, until the vegetables are crisp-tender, about 10 minutes.
Transfer half of the vegetables to a large saucepan.
Stir 2 cups of the vegetable stock into each pan.
Coarsely chop the roasted bell peppers.
Put the red bell peppers in one pot, the yellow bell peppers in the other.
Increase the heat to high under both pots and bring to a boil.
Reduce the heat; cover both pots and simmer until the vegetables are very tender, about 10 minutes.
Separately, purée the red bell pepper and the yellow bell pepper soups in a blender until smooth.
Pour the soups into the two pots and reheat to serving temperature.
Season to taste.
To serve, using ½ cup measuring cup, pour both soups into shallow wide bowls in two steady streams at the same time for a yin-yang look.
Garnish with a drizzle of the vinaigrette, a generous sprinkling of chives, and a large dollop of crème fraîche.
