Before I opened the box I knew – probably tipped off from the mere weight of it- it was the dutch oven I’d been waiting for. I basically cooed like a mezimirized child at the shiny yellow pot with matching lid as if it was the coolest, most amazing new toy ever.

And really, it is. Then the inevitable happened, which is me asking myself repeatedly why I waited to get one as a gift when I could have gone out and bought one. Oh right, they are a couple hundred dollars but dare I say they are worth every last penny?  I do say it. They are worth it if you can spare the extra cash. And nowadays you can pick up a cheaper model at Macy’s and they will  most likely do the job. There is one reason I’m so happy to have gotten my dutch oven as a gift – everytime I use it, I’ll be thinking of those nice people who gave it to me (us…I’m going to be honest, it’s mine). Granted I still have to meet them, but the gifters are awesome in my book.

Dutch ovens have been around for hundreds of years, so my exclamation can not be considered new or unique. But if I can convince one more person to run out and buy a cast iron casserole pan (or demand it from someone asap), I’ll be a happy cook. Now about the soup. This easy, basically two-step soup takes minimal time to make and tastes so delicious- creamy, perky, and fresh. I say perky because the peppers give a little oomph you wouldn’t necessarily find in a tomato soup. I think its the perfect addition to a spring menu, topped with a dollop of creme fraiche and some chives.

Roasted Sweet Pepper Soup

Ingredients:

• 1 medium sweet onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon olive oil
• 5 roasted yellow or red peppers (or a combo), sliced
• 1 quart plus 1 1/4 cups low-sodium chicken or vegetable broth
• 1 large potato, chopped
• 1 tablespoon fresh oregano, chopped
• salt and pepper to taste
• creme fraiche or sour cream for serving
• fresh chives for serving
• shredded Monterrey Jack cheese for serving

How To:

Heat olive oil in a large stockpot or dutch oven. Add chopped onion and garlic. Let saute over medium heat for about 5 to 7 minutes, or until onions are transleucent. Add peppers, broth, potato and oregano. Cook for 10 to 15 minutes, or until potato is soft.

Puree in a food processor or blender in batches. Place back into stockpot and heat through. Season to taste. Serve with creme fraiche or sour cream and chives, or shredded cheese (such as Monterrey).