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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.62 Kcal (296 kJ) | ||
| Calories from fat | 24.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.74g | 4% | |
|---|---|---|---|
| Cholesterol | 4.79mg | 2% | |
| Sodium | 557.41mg | 23% | |
| Potassium | 303.88mg | 6% | |
| Total Carbs | 8.01g | 3% | |
| Sugars | 4.34g | 17% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 1.58g | 3% | |
| Vitamin C | 85.6mg | 143% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 41.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 31.58 Kcal (132 kJ) | ||
| Calories from fat | 11.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.23g | 4% | |
|---|---|---|---|
| Cholesterol | 2.14mg | 2% | |
| Sodium | 249.22mg | 23% | |
| Potassium | 135.86mg | 6% | |
| Total Carbs | 3.58g | 3% | |
| Sugars | 1.94g | 17% | |
| Dietary Fiber | 0.8g | 7% | |
| Protein | 0.71g | 3% | |
| Vitamin C | 38.3mg | 143% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 18.7mg | 4% | |
* 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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