Ingredients

1/3 cup butter

2 cup (2 large) leeks (white part only), chopped

4 cup (4 medium) fresh sweet red peppers, chopped

1 1/2 cup chicken broth

4 cup (1 quart) (1 l) buttermilk

Preparation

Baking Directions:

In a large soup pot, melt butter and sauté leeks over medium heat for 5 minutes until clear. Add pepper and sauté about 10 minutes.Add chicken broth and simmer for 30 minutes.Using a hand blender, puree until smooth. (Or using a blender, puree in batches.) Add buttermilk and stir well. Chill.

Tips:

Keep in a pretty pitcher in the fridge and enjoy with crusty breads and your favourite cheeses. When its chilly out, warm this soup — it’s great both ways. 1 large pepper yields 1 cup chopped pepper and 1 large leek yields 1 cup chopped leeks.

Cold red pepper soup