Recipe - Buttermilk Pepper Soup

1 small Onion; finely chopped
1 tablespoon Butter
One half Red or green pepper; finely
chopped
1 Chicken bouillon cube;
dissolved in
One half cup Hot water
2 cup Buttermilk
Salt and white pepper

GARNISH
Whipped cream
Chopped chives

From: Anja Wolle A.C.Wolle@SOTON.AC.UK

Date: Tue, 2 Jul 1996 11:34:34 +0100
Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989

Fry the onion gently in the butter for about 5 minutes until soft but not
brown. Add the pepper, cover the pan and cook over a low heat for another 5
minutes. Add the stock, cover and simmer gently for 15 minutes. Add the
buttermilk and salt and pepper to taste and heat through. Puree the soup in
a blender. Serve hot or chilled, garnished with a swirl of whipped cream
and the chives.

EATL DIGEST 1 JULY 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.