Directions:
- In large saucepan, sweat peppers and leeks in butter (by covering pan with wax paper and putting on lid) for 15 minutes. Add broth, bring to boil, then partially cover and simmer for 30 minutes. Let cool a little and puree in processor until smooth. Cool thoroughly and stir in buttermilk. Chill and season.
- NOTE: You can freeze base before adding buttermilk using any size container. To serve, thaw and add equal amount of buttermilk. Base can also be used as is over chicken for a nice sauce. Can also mix soup with equal amount of tomato juice for a light version of cold soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.13 Kcal (1206 kJ) | ||
| Calories from fat | 181.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.16g | 31% | |
|---|---|---|---|
| Cholesterol | 58.46mg | 19% | |
| Sodium | 398.5mg | 17% | |
| Potassium | 535.01mg | 11% | |
| Total Carbs | 18.28g | 6% | |
| Sugars | 13.33g | 53% | |
| Dietary Fiber | 2.58g | 10% | |
| Protein | 6.68g | 13% | |
| Vitamin C | 134.8mg | 225% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.6mg | 3% | |
| Calcium | 220.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 77.89 Kcal (326 kJ) | ||
| Calories from fat | 49.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.45g | 31% | |
|---|---|---|---|
| Cholesterol | 15.8mg | 19% | |
| Sodium | 107.73mg | 17% | |
| Potassium | 144.63mg | 11% | |
| Total Carbs | 4.94g | 6% | |
| Sugars | 3.6g | 53% | |
| Dietary Fiber | 0.7g | 10% | |
| Protein | 1.8g | 13% | |
| Vitamin C | 36.4mg | 225% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.2mg | 3% | |
| Calcium | 59.6mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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