Ingredients
6 medium sweet yellow peppers, cut into 1-inch pieces1 large onion, diced1 medium potato, peeled and quartered1 garlic clove, minced1 tablespoon olive oil1 tablespoon butter, optional6 cups chicken broth1 bay leaf1/2 teaspoon salt, optional1/4 teaspoon pepper1 cup buttermilkSour cream and minced chives, optional
Preparation
In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender.
Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.
