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Cold red pepper soup

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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.