Chilled Yellow Pepper And Scallion Buttermilk Soup Recipes

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SUPERB YELLOW PEPPER SOUP



Superb Yellow Pepper Soup image

I first tasted this sunny-looking soup with yellow peppers at a luncheon hosted by a good friend. It's simple and superb when served warm with a dollop of sour cream...or you can chill it for a refreshing change of pace in summer. -Linda Nilsen, Anoka, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

6 medium sweet yellow peppers, cut into 1-inch pieces
1 large onion, diced
1 medium potato, peeled and quartered
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon butter, optional
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 cup buttermilk
Sour cream and minced chives, optional

Steps:

  • 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.

Nutrition Facts :

YELLOW PEPPER SOUP



Yellow Pepper Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 large yellow peppers, stemmed, seeded, and cut into large chunks
2 large leeks, (white part only), halved lengthwise, sliced crosswise, well rinsed
1 garlic clove, smashed
1 tablespoon kosher salt, plus extra for seasoning
1/4 teaspoon ground turmeric
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
2 medium russet potatoes, (about 1 pound) peeled, cut into chunks
4 cups water
1 tablespoon dry white vermouth
Freshly ground black pepper

Steps:

  • Heat the olive oil in a large saucepan over medium-low heat. Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
  • Tie the parsley, thyme, and bay leaf together with kitchen twine. Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.
  • Discard the herb bundle. Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth. Return to the pot and reheat. Stir in the vermouth, and season, to taste, with salt and pepper. Serve warm.

Nutrition Facts : Calories 97 calorie, Fat 3 grams, SaturatedFat 0.5 grams, Carbohydrate 16 grams, Fiber 2 grams, Protein 2 grams

ROASTED YELLOW PEPPER SOUP



Roasted Yellow Pepper Soup image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 10

5 to 6 yellow peppers, washed
2 tablespoons butter
2 medium yellow onions, chopped, about 2 cups
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
3 garlic cloves, minced
1 tablespoon flour, preferably Wondra
1 cup chicken stock, vegetable stock or water
2 cups milk, warmed slightly

Steps:

  • Preheat oven to 400 degrees. Place peppers on oiled cookie sheet and place in oven. Roast peppers, turning occasionally, for 20 to 30 minutes, until the skins puffs up and is mostly blackened. Place in bowl and cover with plastic wrap to sweat.
  • While peppers are roasting, melt butter over low heat and cook onion gently with salt, pepper, and cumin for 1015 minutes, stirring occasionally, until translucent. Add garlic and cook until aroma is released. Sprinkle flour over and cook, stirring, another 5 minutes. Stir in stock or water and bring to the simmer. Turn off heat and set a food mill fitted with fine sieve over pot.
  • Unwrap the bowl of peppers; they should be very soft. Pull out and discard cores. Place contents of bowl, juice and all, into food mill and pass peppers through. Remove mill from pot and clean out pepper skins and seeds by rotating blade backwards. Whisk contents of pot thoroughly and simmer 10 minutes for the flavors to come together. Whisk in milk, pass through food mill again into clean pot, heat gently and serve.

CHILLED YELLOW PEPPER AND SCALLION BUTTERMILK SOUP



Chilled Yellow Pepper and Scallion Buttermilk Soup image

Can be prepared in 45 minutes or less.

Yield Makes about 6 cups

Number Of Ingredients 5

3 bunches scallions
3 large yellow bell peppers (about 1 1/2 pounds), chopped
1 tablespoon vegetable oil
3 cups water
2 cups buttermilk

Steps:

  • Chop white and pale green parts of scallions and slice greens thin. In a large heavy saucepan cook chopped scallions and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add water and simmer 15 minutes, or until peppers are tender.
  • In a blender purée mixture and in a bowl stir together purée, buttermilk, scallion greens, and salt and pepper to taste. Chill soup, covered. Soup may be made 1 day ahead and chilled, covered.

CHILLED CORN SOUP WITH BASIL



Chilled Corn Soup With Basil image

No-cook, chilled blender soups are so quick to make it almost feels like cheating. This one stars sweet corn that's been tarted up with buttermilk and lime juice, spiced with garlic and scallion, and imbued with fresh herbs. While straining it isn't entirely necessary, it will give you a smoother, more elegant soup. But when it's too hot to breathe, let alone dig out the strainer, you have our permission to skip it. Serve this in espresso cups or shot glasses as an hors d'oeuvre, or in bowls as a first course.

Provided by Melissa Clark

Time 15m

Yield 4 servings

Number Of Ingredients 9

3 ears corn, shucked
1 1/2 cups buttermilk
1/2 cup basil leaves, more for garnish
3 scallions, roughly chopped
1 tablespoon fresh lime juice, more to taste
1 fat garlic clove, roughly chopped
3/4 teaspoon fine sea salt
Radish slices, for garnish
Extra-virgin olive oil, for garnish

Steps:

  • Slice kernels off corn cobs (you should have 3 to 3 1/2 cups kernels). Discard cobs and place kernels in a blender.
  • Add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and purée until very smooth.
  • Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 10 grams, TransFat 0 grams

YELLOW BELL PEPPER SOUP



Yellow Bell Pepper Soup image

This beautiful and delicious soup makes an impressive first course for an elegant dinner. Try other colors of peppers for a different color soup: red, orange and green. It is easy enough for a week day lunch, especially good cold on a hot summer day.

Provided by NoSpringChicken

Categories     Low Protein

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

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)

Steps:

  • Heat oil and butter in a Dutch oven; sauté 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.

Nutrition Facts : Calories 97.9, Fat 3.2, SaturatedFat 1.1, Cholesterol 3.4, Sodium 510.7, Carbohydrate 13.5, Fiber 1.6, Sugar 2.1, Protein 4.7

ROASTED YELLOW PEPPER SOUP



Roasted Yellow Pepper Soup image

We got this recipe from a good friend and Merchant Marine in New Hampshire. My husband and our two small children liked it so much that I started raising yellow peppers. We enjoy it in the middle of summer or on a cool fall day. -Amy Spurrier Wellsburg, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 cups (2 quarts).

Number Of Ingredients 9

6 large sweet yellow peppers
1 large onion, chopped
1 cup chopped leeks (white portion only)
1/4 cup butter, cubed
3 small potatoes, peeled and cubed
5 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded Parmesan cheese, optional

Steps:

  • Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly., In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired.

Nutrition Facts : Calories 124 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 807mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.

CHILLED GOLDEN BEET AND BUTTERMILK SOUP



Chilled Golden Beet and Buttermilk Soup image

The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity. Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a chef from Freedom, Me., takes things even further, garnishing each bowl with fresh herbs, finely chopped shallots macerated in rice wine vinegar, and dollops of sour cream. Serve this soup as a side or with crusty, garlic-rubbed grilled bread to make it a meal.

Provided by Tejal Rao

Categories     dinner, lunch, soups and stews, appetizer

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 tablespoon finely chopped shallots
1 tablespoon rice wine vinegar
2 tablespoons olive oil, plus more for serving
Ground black pepper
2 1/2 pounds golden beets (about 8 to 10 medium-size beets)
1 teaspoon salt, plus more to taste
2 cups buttermilk
1/2 lemon, juiced (about 1 tablespoon)
Small handful of basil leaves, for serving
Small handful of dill fronds, for serving
1/3 to 1/2 cup sour cream, for serving

Steps:

  • In a small bowl, combine chopped shallots and vinegar and let macerate for 20 minutes. Whisk in 2 tablespoons olive oil and season with a few grinds of black pepper. Set aside.
  • Put beets in a large pot over medium heat and add 1 teaspoon salt and enough water to cover. Boil for 25 to 40 minutes, depending on size, until tender when poked with the tip of a knife. Drain beets and let cool, then peel off the skins with your fingers.
  • Cut 1 beet into a small, even dice, then add to the shallot mixture, season with a pinch of salt (or to taste) and set aside. Cut the remaining beets into large chunks and purée in a blender with buttermilk and lemon juice until smooth. Season to taste with salt and pepper. Refrigerate for 1 hour, or until completely cool.
  • Ladle the soup into bowls and drizzle with a teaspoon of olive oil. Serve with marinated beets, herbs and sour cream on the side, so people can garnish their own bowls as they like.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 503 milligrams, Sugar 12 grams

CHILLED FRESH PEA AND BUTTERMILK SOUP



Chilled Fresh Pea and Buttermilk Soup image

Green peas shine in a soup that gets tang from buttermilk, depth from vermouth, and body from a Yukon Gold potato. Delicate pea tendrils are a fitting garnish, but optional.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield 1 cup

Number Of Ingredients 10

2 tablespoons unsalted butter
1 cup thinly sliced leek (pale-green parts only, rinsed well)
1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces
1/4 cup dry vermouth
2 cups low-sodium chicken stock
2 cups water
1 pound shelled fresh or thawed frozen peas (3 cups)
3/4 cup low-fat buttermilk
Salt and pepper
Pea tendrils, for garnish

Steps:

  • Melt butter in a medium saucepan over medium heat. Add leek, and cook until softened, about4 minutes. Stir in potato and dry vermouth, and reduce slightly, about 2 minutes. Add chicken stock and water. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 7 to 8 minutes.
  • Bring to a boil. Add peas. Cover, and cook just untilpeas are tender and bright green, about 2 minutes. Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Stir in buttermilk, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.Garnish each serving with pea tendrils if desired.

Nutrition Facts : Calories 149 g, Fat 4 g, Protein 7 g

CHILLED BUTTERMILK SOUP



Chilled Buttermilk Soup image

Categories     Soup/Stew     Dairy     Vegetable     Freeze/Chill     No-Cook     Quick & Easy     Summer     Chill     Gourmet

Yield Makes 4 first-course servings

Number Of Ingredients 7

3 cups well-shaken chilled buttermilk
1/2 cup sour cream
1/2 teaspoon salt
1 cup chopped bottled pickled beets plus 1/4 cup pickled beet liquid
1 cup chopped seedless cucumber (usually plastic-wrapped)
1/2 cup chopped radish
2 tablespoons chopped fresh dill

Steps:

  • Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.

CHILLED BEET AND BUTTERMILK SOUP



Chilled Beet and Buttermilk Soup image

I got this recipe from Anna Olson's show "Fresh" on the Food Network. When I saw Anna make the soup, it reminded me of the cold beet soup my favorite aunt used to make so I just had to try it! I served it with sliced hard boiled egg on top (like my aunt). Both hubby and I loved it on this hot, summer afternoon. NOTE - I used 3/4 cup (roughly) of mini carrots instead of dicing them. My soup took upwards of 1hour & 15 minutes to cook - so I think it depends on how fresh your beets actually are. Also - I omitted the dill (as dh is "anti-dill" and didn't s & p until just before serving. I also didn't strain the soup as I wanted a more rustic soup. Cooking time does not include chilling time.

Provided by Sweet PQ

Categories     Vegetable

Time 50m

Yield 4 cups, 2-4 serving(s)

Number Of Ingredients 9

4 cups chicken stock
1 lb beet, peeled and diced
1 cup diced onion
3/4 cup carrot, diced
1 garlic clove, minced
1 teaspoon sugar
2 cups buttermilk
2 teaspoons fresh dill, chopped
salt and pepper

Steps:

  • Bring chicken stock, beets, onion, carrots, garlic and sugar to a boil, then lower heat and simmer until beets are tender - approximately 40 minutes (see above).
  • Puree and cool.
  • Strain (personal preference I think).
  • Whisp in buttermilk.
  • Stir in dill (if using) and salt & pepper to taste.
  • Chill at least 4 hours.
  • Serve.

Nutrition Facts : Calories 433, Fat 8.5, SaturatedFat 3, Cholesterol 24.2, Sodium 1155.4, Carbohydrate 66, Fiber 7.3, Sugar 45.2, Protein 25.4

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