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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This beautiful and delicious soup makes an impressive first course for an elegant dinner. Try other colors of peppers for a different color soup: red, orange and green. It is easy enough for a week day lunch, especially good cold on a hot summer day. Ingredients:
1 tablespoon olive oil |
1 tablespoon butter |
6 medium sweet yellow bell peppers, cut into 1 inch pieces |
1 large mild onion, chopped |
1 large russet potato, peeled and cut into chunks |
1 garlic clove, minced |
6 cups chicken broth |
1 bay leaf |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1 cup buttermilk |
sour cream (optional) or plain yogurt (optional) |
snipped chives (optional) |
Directions:
1. Heat oil and butter in a Dutch oven; sauté the peppers, onion, potato and garlic for about five minutes, stirring occasionally.
2. Add broth, bay leaf, salt and pepper, bring to a boil.
3. Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
4. Discard bay leaf.
5. Cool slightly; puree in batches in blender.
6. Return to pan.
7. Stir in buttermilk, heat through.
8. Serve hot or cold; garnish with a dollop of sour cream or yogurt and a pinch of chives, if desired.
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