Summer Red Pepper Soup
Fibre-rich red bell peppers give this easy-to-prepare soup just the right amount of sweetness, making it appeal to even the pickiest of eaters. A summer red pepper soup instead of a side salad or slaw? Yep, it’s a wonderful side.
Adopted from Trish Magwood’s In My Mother’s Kitchen
Servings
Serves 6-8
Summer Red Pepper Soup Recipe:
You’ll Need
- ⅓ cup butter
- 2 cups chopped leeks (2 large, white part only)
- 4 cups chopped sweet red peppers (4 medium)
- 1 ½ cups chicken stock
- 4 cups buttermilk
- Chopped chives or basil for garnish
Prep and Cook
- In a large soup pot melt butter over medium heat.
- Add leeks and cook, stirring occasionally, for 5 minutes or until translucent.
- Add peppers and cook for 10 minutes.
- Add chicken stock and simmer, uncovered, for 30 minutes.
- Remove from heat. Using a hand blender, puree until smooth.
- Add buttermilk and stir well.
- Chill. Serve with a dollop of yogurt or sour cream and a couple of breadsticks or a handful of crackers for dipping.
