Yellow Bell Pepper and Buttermilk Soup
This excellent and simple soup can be enjoyed either warm or chilled, making it an ideal choice to serve during the transition from summer to fall!
Servings: 10
Equipment
Ingredients
- 6 medium yellow bell peppers stemmed, seeds removed, and cut into 1-inch pieces
- 1 large yellow onion peeled, and diced
- 1 medium Russet potato (about 8 ounces) peeled, and cut into 1-inch pieces
- 1 medium garlic clove minced
- 1 tablespoon Extra-virgin olive oil
- 1 tablespoon unsalted butter
- 6 cups chicken stock or broth (Homemade or store bought)
- 1 bay leaf (fresh or dried)
- ½ teaspoon Kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 cup buttermilk, low-fat or full-fat (well shaken)
Accompaniments
- Sour cream or Crème Fraîche (optional)
- Minced fresh chives (optional)
- Microgreens (optional)
Instructions
- In a large Dutch oven over medium-high heat, add the oil and butter. Add the peppers, onions, and potato, and sauté until just softened, about 4-5 minutes. Stir in the garlic and sauté just until fragrant, about 1 minute.
- Add the stock or broth, bay leaf, salt and pepper. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes or until vegetables are tender.
- Remove from the heat and remove the bay leaf. Allow the soup to cool slightly, stirring occasionally, about 10 minutes. Using a handheld immersion blender, purée the soup until it is completely smooth. (Alternately, you can purée the soup in batches in a high-speed blender, being careful to cover the top of the blender with a towel to avoid splattering; return the soup to the pan.) Stir in the buttermilk and gently reheat, if necessary, over low heat. Do not bring the soup to a boil. Serve warm with sour cream or crème fraïche and chives or chilled with microgreens. Enjoy!
Notes
Soup can be stored in an airtight container in the refrigerator for up to 3 days.
Soup can be frozen in freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator before serving chilled. Reheat over low heat if serving warm to prevent the buttermilk form curdling.
*Nutritional values do not include accompaniments.
Nutrition
Calories: 109kcal | Carbohydrates: 13g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 195mg | Potassium: 368mg | Fiber: 1g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 111mg | Calcium: 38mg | Iron: 1mg
