Buttermilk pepper soup
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion; finely chopped |
| 1 | tablespoon | Butter |
| ½ | Red or green pepper; finely chopped | |
| 1 | Chicken bouillon cube; dissolved in | |
| ½ | cup | Hot water |
| 2 | cups | Buttermilk |
| Salt and white pepper | ||
| Whipped cream | ||
| Chopped chives | ||
Directions
GARNISH
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.
EAT-L DIGEST 1 JULY 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .
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