Monday, June 14, 2010

Recipe for cold sweet pepper and asparagus soup

I made this up bc it's so so hot in Miami and there's nothing like a chilled soup to 'ease' some of that heat. So here's the recipe:

2 red sweet peppers (or you can use the roasted ones from a jar)
2 cups cooked (slightly asparagus)
3 potatoes peeled and cooked
3 tbs. butter
2 cups chicken stock or broth
1 cup white onions (or two leeks)
s & p
2 cups buttermilk

Saute onions in the butter (don't burn them) add peppers, asparagus and potatoes and cook for about 3 minutes, stirring so as not to burn vegetables. Add two cups of chicken stock and let simmer for 10 minutes. Take the mixture and put into a Cuisinart, blender or use a hand-held mixer. Puree until all lumps are out. Add buttermilk and salt and pepper to taste. Chill for six hours. May be served with croutons.

Serves 6


Sally said...

YUM!!!! Thanks for sharing.

Hope Torrents said...

Your welcome. It's really a variation on a recipe Pam gave me for sweet pepper soup (just added the asparagus and potatos). It's good on a hot summer night. How are you?

Sally said...

I'm going to make it this weekend. I'm is good! I love being on "staycation"

Hope Torrents said...

Oh it makes me happy just to read your latest comment!