| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
(1/2 stick) butter |
| 1 1/4 |
lb |
Red bell peppers; coarsely chopped |
| 2 |
c |
Sliced leeks; (white and pale green parts only) |
| 1 1/2 |
c |
Canned low-salt chicken broth |
| 1 1/2 |
c |
Chilled buttermilk |
|
|
Cayenne pepper |
|
|
Chopped chives or green onion tops |
INSTRUCTIONS
This one is from epicurious.com:
This soothing soup has a nice tang from the buttermilk.
Melt butter in heavy large saucepan over medium-high heat. Add bell peppers
and leeks and saute until tender, about 18 minutes. Add broth and bring to
boil. Reduce heat, cover and simmer until vegetables are very tender, about
15 minutes. Puree soup in blender in batches. Place soup in bowl;
refrigerate until cool, about 30 minutes.
Mix buttermilk into soup. Season with cayenne, salt and pepper. Chill until
very cold, at least 3 hours. (Can be made 1 day ahead. Cover; keep
chilled.)Ladle soup into bowls. Garnish with chives and serve.
Serves 4 to 6.
Bon Appetit  September 1998 Too Busy to Cook; Peggy Ann Roege,
Centreville VA
Posted to MM-Recipes Digest by simona@panix.com (Simona Nass) on Nov 6,
1998, converted by MM_Buster v2.0l.
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