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Thursday, September 17, 2009

Jean to Ginny, 53 recipes number 2 Chilled Red Pepper and Leek Soup

There's a new rule in my house. Yes, you have to try it.
Just a few things to say here.
First, I don't' think I have ever bought a leek. They look like big chives. Next, when i got the recipe through my e-mail from my sister i though great chop, chop not cooking, it was chilled soup, you know cold soup, not cooking.
Well, no not exactly, there is slicing, and sauteing and PUREEING!!
Even with all that said this is really easy and wow what a great presentation with the rings of red peppers and chives for garnish.
Just a quick note, The Brownies, I have had to make 3 batches so far!!
This recipe comes from ENTERTAINING COOKBOOK
chilled Red Pepper and Leek Soup

1/2 stack of butter
1 1/4 pound red pepper, chopped
2 cups leeks, sliced White and pale green parts only
1 1/2 cups chicken broth
1 1/2 cups buttermilk
red bell pepper rings
chopped chives

Melt butter in heavy large saucepan over medium-heat. Add chopped bell peppers and leeks and saute until tender, about 18 minutes. Add broth and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 15 minutes. Puree soup with hand blender. Refrigerate until cool. Mix buttermilk into soup. season with salt & pepper. Refrigerate at least 3 hours.
Garnish with bell pepper and chives

Surprisingly good, incredibly easy.
So glad it's still summer,
Bon Appetite
Jean
http://jeanhart.redbubble.com

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