Buttermilk pepper soup

Yield: 2 Servings

Measure Ingredient
1 small Onion; finely chopped
1 tablespoon Butter
½ \N Red or green pepper; finely chopped
1 \N Chicken bouillon cube; dissolved in
½ cup Hot water
2 cups Buttermilk
\N \N Salt and white pepper
\N \N Whipped cream
\N \N Chopped chives


From: Anja Wolle <A.C.Wolle@...> Date: Tue, 2 Jul 1996 11:34:34 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Fry the onion gently in the butter for about 5 minutes until soft but not brown. Add the pepper, cover the pan and cook over a low heat for another 5 minutes. Add the stock, cover and simmer gently for 15 minutes. Add the buttermilk and salt and pepper to taste and heat through. Puree the soup in a blender. Serve hot or chilled, garnished with a swirl of whipped cream and the chives.


From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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