Sweet Pepper Soup

1. 1

   Cook peppers and onion in olive oil in large Dutch oven over medium high heat, stirring constantly until tender.

2. 2

   Cool slightly. Place about 1/4 of mixture into electric blender.

3. 3

   Add 1/2 cup broth and process until smooth.

4. 4

   Pour mixture through wire mesh strainer into large bowl, discarding pulp.

5. 5

   Repeat procedure 3 times with remaining pepper mixture and 1 1/2 cups broth.

6. 6

   Return pepper mixture, remaining broth, salt and curry powder to Dutch oven.

7. 7

   Bring to boil over medium heat.

8. 8

   Reduce heat to low, simmer 15 minutes.

9. 9

   Cool.

10. 10

    Using a wire whisk, stir in buttermilk.

11. 11

    Cover and chill.

12. 12

    Serve cold.

13. 13

    Yields 12 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.