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Superb Yellow Pepper Soup

I first tasted this sunny-looking soup with yellow peppers at a luncheon hosted by a good friend. 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. —Linda Nilsen, Anoka, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings (3 quarts)

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 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.

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