Yellow Bell Pepper Soup

Submitted by NoSpringChicken

"This beautiful and delicious soup makes an impressive first course for an elegant dinner. Try other colors of peppers for a different color soup: red, orange and green. It is easy enough for a week day lunch, especially good cold on a hot summer day."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 12

ingredients

• 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 white pepper
• 1 cup buttermilk
• sour cream (optional) or plain yogurt (optional)
• snipped chives (optional)

directions

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.