Directions:
- Chop white and pale green parts of scallions and slice greens thin. In a large heavy saucepan cook chopped scallions and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add water and simmer 15 minutes, or until peppers are tender.
- In a blender purée mixture and in a bowl stir together purée, buttermilk, scallion greens, and salt and pepper to taste. Chill soup, covered. Soup may be made 1 day ahead and chilled, covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.11 Kcal (394 kJ) | ||
| Calories from fat | 42.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 7% | |
|---|---|---|---|
| Cholesterol | 8.98mg | 3% | |
| Sodium | 92.72mg | 4% | |
| Potassium | 230.72mg | 5% | |
| Total Carbs | 9.14g | 3% | |
| Sugars | 7.63g | 31% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 2.6g | 5% | |
| Vitamin C | 92.1mg | 154% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 38.6mg | 215% | |
| Calcium | 115.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 29.11 Kcal (122 kJ) | ||
| Calories from fat | 13.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.46g | 7% | |
|---|---|---|---|
| Cholesterol | 2.78mg | 3% | |
| Sodium | 28.68mg | 4% | |
| Potassium | 71.36mg | 5% | |
| Total Carbs | 2.83g | 3% | |
| Sugars | 2.36g | 31% | |
| Dietary Fiber | 0.42g | 5% | |
| Protein | 0.8g | 5% | |
| Vitamin C | 28.5mg | 154% | |
| Vitamin A | 0.7mg | 76% | |
| Iron | 11.9mg | 215% | |
| Calcium | 35.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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