Superb Yellow Pepper Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I first tasted this sunny-looking soup at a luncheon hosted by a good friend, writes Linda Nilsen of Anoka, Minnesota. It's simple and superb when served warm with a dollop of sour cream...or you can chill it for a refreshing change of pace in summer. Ingredients:
6 medium sweet yellow peppers, cut into 1-inch pieces |
1 large onion, diced |
1 medium potato, peeled and quartered |
1 garlic clove, minced |
1 tablespoon olive oil |
1 tablespoon butter, optional |
6 cups chicken broth |
1 bay leaf |
1/2 teaspoon salt, optional |
1/4 teaspoon pepper |
1 cup buttermilk |
sour cream and minced chives, optional |
Directions:
1. In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender.
2. Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
3. Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired. Yield: 12 servings (3 quarts).
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