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“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
SERVES:
12
UNITS:
US

Ingredients Nutrition

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.

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