| 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.
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