Instructions: In a Dutch oven or a heavy stockpot, heat the oil over medium-high heat. Add the peppers, potato, onion, salt and red pepper flakes. Cook, stirring, for 1 to 2 minutes. Reduce the heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 1 hour.

Transfer to a blender or food processor and puree in batches, or puree thoroughly with a hand immersion blender. Force the pulp through a coarse sieve or a food mill. Transfer to a saucepan and stir in the chicken stock, adding a bit more if you like a thinner soup. Taste and adjust the seasonings.

Serve warm or cold, garnished with a dab of sour cream or creme frache and a sprig of dill.

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