| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 2 | Servings | |
INGREDIENTS
| 1 | sm | Onion; finely chopped |
| 1 | tb | Butter |
| 1/2 | Red or green pepper; finely chopped | |
| 1 | Chicken bouillon cube; dissolved in | |
| 1/2 | c | Hot water |
| 2 | c | Buttermilk |
| Salt and white pepper | ||
| Whipped cream | ||
| Chopped chives |
INSTRUCTIONS
GARNISH From: Anja Wolle <A.C.Wolle@SOTON.AC.UK> Date: Tue, 2 Jul 1996 11:34:34 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Fry the onion gently in the butter for about 5 minutes until soft but not brown. Add the pepper, cover the pan and cook over a low heat for another 5 minutes. Add the stock, cover and simmer gently for 15 minutes. Add the buttermilk and salt and pepper to taste and heat through. Puree the soup in a blender. Serve hot or chilled, garnished with a swirl of whipped cream and the chives. EAT-L DIGEST 1 JULY 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”