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Cold Red Pepper Soup

This is my favorite cold summer soup...a little more trouble to prepare, but worth the effort!

List of Ingredients

1/2 stick sweet butter
2 TBS light oil
4 C chopped leeks, white part only
6 large red bell peppers, seeded and sliced
5 C chicken broth
2 C. buttermilk
Salt and White pepper






Recipe

Melt butter and oil together in large frying pan. Add leeks and peppers. Cover, reduce heat and sauté
until vegetables are soft - about 20 minutes. Check occasionally to prevent scorching. Add chicken
broth and salt to taste. Simmer, partially covered, over low heat until vegetables are very soft. Blend pepper mixture in food processor or blender until smooth. Strain through a food mill into a large bowl to get out all the skin. (This is the time consuming part). Stir in buttermilk and white pepper to taste. Chill this very well - you can make it a couple of days ahead, but taste before serving - you may want to add more buttermilk.

Buttermilk haters - you will LOVE it in this! Garnish with chopped chives.
Serves 7 or 8.