Title: Buttermilk Pepper Soup
Categories: Soup
Yield: 2 Servings

1 sm Onion; finely chopped
1 tb Butter
1/2 Red or green pepper; finely
-chopped
1 Chicken bouillon cube;
-dissolved in
1/2 c Hot water
2 c Buttermilk
Salt and white pepper

----------------------------------GARNISH----------------------------------
Whipped cream
Chopped chives

From: Anja Wolle

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.

EAT-L DIGEST 1 JULY 96

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