Instructions: Cut the peppers in halves lengthwise and place cut-side down on a baking sheet. Place on top oven rack under a hot broiler. Broil until the skins blacken. Turn the baking sheet occasionally for even broiling. Remove from the oven and cover with moist paper towels. When cool, remove the stems, seeds and skins from the peppers. Chop peppers coarsely.

In a large pan, heat the olive oil over medium-low heat. Add onion and garlic; saute 10 minutes. Add peppers, potato, broth, thyme and bay leaf. Bring to a boil, reduce heat and simmer, partially covered, 25 minutes. Stir occasionally. Remove from the heat and cool about 20 minutes.

Puree the soup in a couple of batches in a food processor or blender, adding some of the sour cream to each batch. Pour into a clean pan. Taste and adjust the seasonings with salt and pepper. Reheat on medium-low heat. Add lemon juice and parsley before serving.

This recipe yields 4 to 5 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.