Yellow Pepper Soup

Because as Ellisa says, "It's not really fall until you make a batch of yellow pepper soup."







Ingredients:

1 Tbsp. olive or vegetable oil

6 cups chicken broth

1 Tbsp. butter or margarine (opt.)

1 bay leaf

6 medium sweet yellow peppers cut into 1 inch pieces

½ tsp. salt (opt)

¼ tsp. pepper

1 large onion, diced

1 cup buttermilk

1 medium potato, peeled and quartered

sour cream

1 garlic clove, minced s

nipped chives (opt)

Directions:

Heat oil and butter in a Dutch oven or soup kettle; sauté the peppers, onion, potato and garlic until onion is tender, about 5 minutes. Add broth, bay leaf, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Discard bay leaf. Cool slightly. Puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold. Garnish with sour cream and chives. Yield: 3 quarts (12 servings)