Yellow Bell Pepper Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 tablespoon butter
• 6 medium sweet yellow bell peppers, cut into 1 inch pieces
• 1 large mild onion, chopped
• 1 large russet potato, peeled and cut into chunks
• 1 garlic clove, minced
• 6 cups chicken broth
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup buttermilk
• sour cream (optional) or plain yogurt (optional)
• snipped chives (optional)

Recipe

• 1 heat oil and butter in a dutch oven; sauté the peppers, onion, potato and garlic for about five minutes, stirring occasionally.
• 2 add broth, bay leaf, salt and pepper, bring to a boil.
• 3 reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
• 4 discard bay leaf.
• 5 cool slightly; puree in batches in blender.
• 6 return to pan.
• 7 stir in buttermilk, heat through.
• 8 serve hot or cold; garnish with a dollop of sour cream or yogurt and a pinch of chives, if desired.