Yellow Bell Pepper Soup

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READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil and butter in a Dutch oven; sauté the peppers, onion, potato and garlic for about five minutes, stirring occasionally.
  • Add broth, bay leaf, salt and pepper, bring to a boil.
  • Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
  • Discard bay leaf.
  • Cool slightly; puree in batches in blender.
  • Return to pan.
  • Stir in buttermilk, heat through.
  • Serve hot or cold; garnish with a dollop of sour cream or yogurt and a pinch of chives, if desired.
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