YES! I said buttermilk! This is a beautiful and light soup great in any season. To make vegetarian, use veg stock instead of chicken stock. I was inspired by these lovely “Aloha” striped bell peppers I found at the Farmers Mkt.
Buttermilk Pepper Soup
~2 cups large diced Red, Orange and Yellow Bell Peppers (about 3-4 peppers)
2/3-3/4 cup diced white onion (one med)
3 cloves garlic, minced (~2 tsp)
3 Tbl butter
2 Tbl A/P flour
1 tsp salt
1/2 tsp white pepper
1 tsp chili paste (Amore brand is the one I use)
1 cup chicken (or Veg) stock
1/3 cup heavy cream
1/2 cup buttermilk
1/2 tsp salt (optional)
Melt butter in a large soup pot on med; add onions and garlic and cook until onions are transparent. Add peppers and salt. Cover and let cook for about 5 minutes. Add flour and stir thoroughly; cook another 3 mins. Add white pepper and chili paste, stir again. Add chicken stock, turn up head to med high and cook peppers for about 5-7 minutes, until they are softened.
Whiz the peppers with an immersion blender or in a countertop blender until smooth. Add cream and buttermilk and check seasoning – mine took another 1/2 tsp salt.