Chilled Sweet Red Pepper Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I really like cold soups in the summer! So refreshing and cooling on those hot, hot days. Serve this as a first course before a crisp salad and good crusty bread. Okay, and a glass of good wine, too. Maybe sangria. Read more ...... Got this from my friend, Marti back in the 70's! Ingredients:
4 cups sweet red peppers, chopped |
2 cups leeks, chopped |
1 stick unsalted butter |
1 1/2 cups chicken broth |
4 cups buttermilk |
salt and pepper, to taste |
Directions:
1. 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.
2. 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.
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