Sunday, April 6, 2014

Chilled Red Pepper and Leek Soup

Time to think about what to serve for Spring Dinner
I am sure I am the person Julia Child's was thinking about when she wrote her book for the "American serventless house wife." Here I am shopping, cleaning, and cooking all by myself.

Chilled Red Pepper and Leek Soup
There's a new rule in my house........yes, you have to try it.
There will be, slicing, sauteing, and PUREEING!!
Even with all that, this is really easy and wow what a great presentation with the rings of red peppers and chives for garnish.
This recipe comes from

Chilled Red Pepper and Leek Soup

1/2 stack of butter
1 1/4 pound red pepper, chopped
2 cups leeks, sliced White and pale green parts only
1 1/2 cups chicken broth
1 1/2 cups buttermilk
red bell pepper rings
chopped chives

Melt butter in heavy large saucepan over medium-heat. Add chopped bell peppers and leeks and saute until tender, about 18 minutes. Add broth and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 15 minutes. Puree soup with hand blender. Refrigerate until cool. Mix buttermilk into soup. season with salt & pepper. Refrigerate at least 3 hours.
Garnish with bell pepper and chives

Surprisingly good, incredibly easy.
This will be great for Spring  dinner
Bon Appetite