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Cold Red Pepper Soup Recipe
|Chopped red bell peppers||4 Cup (64 tbs)|
|Chopped leeks||1 Cup (16 tbs) (No Green Included)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (About 1 Stick)|
|Chicken broth||1 Can (10 oz)|
|Buttermilk||3 Cup (48 tbs)|
Calories 227 Calories from Fat 144
% Daily Value*
Total Fat 16 g25.2%
Saturated Fat 9.7 g48.3%
Trans Fat 0 g
Cholesterol 40.3 mg
Sodium 127.8 mg5.3%
Total Carbohydrates 14 g4.6%
Dietary Fiber 2.4 g9.4%
Sugars 5 g
Protein 6 g12.2%
Vitamin A 76.5% Vitamin C 214.4%
Calcium 2% Iron 4.1%
*Based on a 2000 Calorie diet
Add the broth and simmer for about 30 minutes.
Process half the bell pepper mixture with half the buttermilk in a blender until smooth.
Repeat with the remaining bell pepper mixture and buttermilk.
Place in a bowl.
Chill, covered, until very cold.