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Superb Yellow Pepper Soup Recipe

Photo by: Taste of Home

"I first tasted this sunny-looking soup at a luncheon hosted by a good friend," writes Linda Nilsen of Anoka, Minnesota. "It's simple and superb when served warm with a dollop of sour cream...or you can chill it for a refreshing change of pace in summer."

This recipe is:

Healthy

Quick

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12 Servings
Prep/Total Time: 30 min.

Ingredients

6 medium sweet yellow peppers, cut into 1-inch pieces
1 large onion, diced
1 medium potato, peeled and quartered
1 garlic clove, minced
1 tablespoon Crisco® Pure Olive Oil
1 tablespoon butter, optional
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 cup buttermilk
Sour cream and minced chives, optional

Directions

In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender.
Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired. Yield: 12 servings (3 quarts).

Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth and without butter, salt and sour cream) equals 57 calories, 78 mg sodium, 3 mg cholesterol, 8 gm carbohydrate, 3 gm protein, 2 gm fat. Diabetic Exchanges: 1-1/2 vegetable, 1/2 fat.

Superb Yellow Pepper Soup published in Quick Cooking September/October 1998, p45