Superb Yellow Pepper Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings (3 quarts).
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
Ingredients
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6 medium sweet yellow peppers, cut into 1-inch pieces
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1 large onion, diced
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1 medium potato, peeled and quartered
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1 garlic clove, minced
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1 tablespoon olive oil
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1 tablespoon butter, optional
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6 cups chicken broth
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1 bay leaf
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1/2 teaspoon salt, optional
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1/4 teaspoon pepper
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1 cup buttermilk
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Sour cream and minced chives, optional
Directions
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1.
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.
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2.
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.
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3.
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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