Sweet Pepper Soup - cooking recipe

Ingredients

4 sweet red peppers, chopped
2 yellow peppers, chopped
1 bunch green onions, chopped
2 Tbsp. olive oil
4 (14 1/2 oz.) cans chicken broth
2 tsp. salt
1 1/2 tsp. curry powder
1 qt. buttermilk

Preparation

Cook peppers and onion in olive oil in large Dutch oven over medium high heat, stirring constantly until tender.
Cool slightly. Place about 1/4 of mixture into electric blender.
Add 1/2 cup broth and process until smooth.
Pour mixture through wire mesh strainer into large bowl, discarding pulp.
Repeat procedure 3 times with remaining pepper mixture and 1 1/2 cups broth.
Return pepper mixture, remaining broth, salt and curry powder to Dutch oven.
Bring to boil over medium heat.
Reduce heat to low, simmer 15 minutes.
Cool.
Using a wire whisk, stir in buttermilk.
Cover and chill.
Serve cold.
Yields 12 cups.