Recipes

[Beebee2]

This is a recipe from a Gourmet weekend cookbook; I'm fixing it now for the first time, and thought I'd post it before I forget to. It just really looks good to me, although I'm thinking some herbs might add a little something nice to it. I always follow the recipe initially to see how I like it. Will let you know how it turns out later. We're going to an outdoor concert so this will be waiting for us when we return. It will be cold. We may not be.

Chilled Buttermilk Bell Pepper Soup

4 c chopped red bell pepper, about 3
2 c chopped leek, white and light green parts only, 2 1/2 medium leeks
3 T olive oil
1 1/2 c chicken broth
3-4 c buttermilk
salt and pepper to taste

In large heavy saucepan sweat bell pepper and leek in oil, covered directly w3ith a buttered round of wax paper, and lid, over l9 heat 15 min or till soft.

Discard waxed paper and add broth. Bring mixture just to boil.

In food processor puree till smooth. Cool puree and stir in buttermilk and salt and pepper to taste.

Chill soup covered at least four hours and up to one day.

Serves 6 (1) cup servings