Soup Saturday- Red Pepper and Buttermilk Soup

January 30th, 2010

I realized a little while ago that I didn’t even share a soup recipe last Saturday. Shame on me. Anyway- I visited my friend Bobbi this past Tuesday and she had made us some fabulous soup for lunch. She was kind enough to share the recipe, and I made the soup two days ago. I have to say, that I absolutely love the flavor of this soup, and have added it to one of my ‘go to’ soups when I need something flavorful and quick. Because Marcel likes meat, I did add two boneless skinless chicken breasts that I chopped into small pieces. It was good, but I do prefer it without the chicken.

Red Pepper and Buttermilk Soup

  • 2 Tablespoons olive oil
  • 3 red bell peppers roasted, peeled, seeded and coarsley chopped (I doubled the recipe)
  • 2 shallots, peeled and sliced
  • 2 cups vegetable stock
  • 1 cup buttermilk (it calls for organic, I used regular)
  • Cayenne pepper to taste- I should have added more, because I like spice.
  • Salt to taste (I didn’t add salt, because I felt that the stock had enough salt.
  1. Roast the peppers. You can rotate them over a gas burner until black- charred and then allow them to cool and rub off the skin. (Because I don’t have a gas stove, I roasted mine under the broiler in the oven) Plus if you don’t want to roast them, you don’t have to. You can just soften them by cooking them with the shallots, but the roasting gives it a deeper, richer flavor.
  2. Saute shallots in olive oil in large saucepan over medium heat until soft.
  3. Stir in peppers and stock with shallots.
  4. Reduce heat and simmer for 15 minutes.
  5. Puree in batches (I tried to do it all in one batch and it made a mess. Ooops) in the blender until smooth. Take caution with hot liquids in the blender that you don’t burn yourself.
  6. Return to pot and add buttermilk, cayenne and salt to taste.
  7. Serve in bowls and garnish with cilantro.

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