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Source: Stop and Smell the Rosemary

Chilled Sweet Red Pepper Soup
For an eye-catching presentation, forgo the usual soup bowl and serve instead in bright yellow pepper halves.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
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1/2 cup (1 stick) unsalted butter
3 large red bell peppers, seeded and sliced
1 cup chopped leeks, white part only
1 1/2 cups chicken broth
3 cups buttermilk
1/8 teaspoon white pepper
chopped fresh chives

Melt butter in a large saucepan. Add bell peppers, leeks, and broth. Bring to a boil. Reduce heat and simmer covered 30 minutes, or until vegetables are tender, stirring occasionally. Transfer mixture to a blender or food processor. Process until smooth, stopping once to scrape down the sides. Strain. (Should be 3 cups liquid.) Combine liquid, buttermilk, and white pepper in a large bowl. Cover and chill at least 2 hours. Sprinkle with chives when ready to serve.

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