Red pepper soup
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unsalted butter |
| 2 | tablespoons | Oil |
| 4 | cups | Chopped leeks |
| 6 | Large red bell peppers * | |
| 3 | cups | Chicken broth |
| Salt | ||
| 6 | cups | Buttermilk |
| White pepper | ||
| Chives or lemon slices | ||
| Caviar (optional) | ||
| 10 | Green bell peppers ** | |
Directions
*Note: Large red bell peppers should be seeded and sliced. ** Green bell peppers should be hollowed out, or any combination of red, green, yellow and purple bell peppers may be used. Melt butter with oil in large saucepan. Add leeks and red peppers. Reduce heat and cook, covered, 20 minutes or until vegetables are soft. Check occasionally to prevent scorching. Add chicken broth and salt to taste. Simmer, partially covered, 30 minutes, or until vegetables are very soft. Blend in food processor or blender until smooth. Strain into bowl. Stir in buttermilk and white pepper to taste. Garnish with chives or thin lemon slice, with small scoop of caviar centered on each slice, if desired. For single servings, present in pepper shells. Makes 10 to 12 servings Created by: Rudi Gernreich (C) 1992 The Los Angeles Times