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Ingredientes
- 1/4 c. (1/2 stick) butter
- 1 1/4 lb Red bell peppers, coarsely minced
- 2 c. Sliced leeks, (white and pale green parts only)
- 1 1/2 c. Canned low-salt chicken broth
- 1 1/2 c. Chilled buttermilk Cayenne pepper Minced chives or possibly green onion tops
Direcciones
- This soothing soup has a nice tang from the buttermilk.
- Heat butter in heavy large saucepan over medium-high heat. Add in bell peppers and leeks and saute/fry till tender, about 18 min. Add in broth and bring to boil. Reduce heat, cover and simmer till vegetables are very tender, about 15 min. Puree soup in blender in batches. Place soup in bowl; chill till cold, about 30 min.
- Mix buttermilk into soup. Season with cayenne, salt and pepper. Refrigeratetill very cool, at least 3 hrs. (Can be made 1 day ahead. Cover; keep chilled.)Ladle soup into bowls. Garnish with chives and serve.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 960g | |
| Calories 656 | |
| Calories from Fat 439 | 67% |
| Total Fat 49.82g | 62% |
| Saturated Fat 29.97g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 469mg | 20% |
| Potassium 1445mg | 41% |
| Total Carbs 43.47g | 12% |
| Dietary Fiber 11.2g | 37% |
| Sugars 23.08g | 15% |
| Protein 13.46g | 22% |
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