Yellow Bell Pepper Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 tablespoon butter
6 medium sweet yellow bell peppers, cut into 1 inch pieces
1 large mild onion, chopped
1 large russet potato, peeled and cut into chunks
1 garlic clove, minced
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup buttermilk
sour cream (optional) or plain yogurt (optional)
snipped chives (optional)

Preparation

Heat oil and butter in a Dutch oven; saute the peppers, onion, potato and garlic for about five minutes, stirring occasionally.
Add broth, bay leaf, salt and pepper, bring to a boil.
Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
Discard bay leaf.
Cool slightly; puree in batches in blender.
Return to pan.
Stir in buttermilk, heat through.
Serve hot or cold; garnish with a dollop of sour cream or yogurt and a pinch of chives, if desired.