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
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts :
CHILLED YELLOW PEPPER SOUP WITH CHIVES
Categories Soup/Stew Blender Food Processor Garlic Onion Lunch Bell Pepper Chill Chive Sour Cream Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 17 cups, serving 16 as a first course
Number Of Ingredients 8
Steps:
- In a 6-to-8 quart kettle cook onions in butter over moderate heat, stirring occasionally, 5 minutes. Stir in garlic paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced to about 1 tablespoon. Stir in bell peppers and broth and simmer, covered, until peppers are tender, 20 to 25 minutes.
- In a blender or food processor purée mixture in batches (use caution when blending hot liquids) until smooth and transfer to a large bowl. Season purée with salt and pepper and cool completely. Chill soup, covered, until cold, at least 4 hours, and up to 2 days. Whisk in sour cream and season with salt and pepper.
- Garnish soup with chives.
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