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Categories:
olive oil garlic onion carrot celery chicken thyme red bell peppers buttermilk salt freshly ground pepper fresh basil scallions
Viewed: 34 - Published at: 3 years agoIngredients
- 1 teaspoon olive oil
- 2 cloves garlic, peeled and minced
- 1 onion, peeled and minced
- 1 large carrot, peeled and minced
- 2 ribs celery, minced
- 1 quart chicken or vegetable broth, homemade or low-sodium canned
- 1 teaspoon dried thyme leaves
- 6 red bell peppers, roasted, seeded, deveined, peeled and quartered
- 1 cup buttermilk
- 1/2 teaspoon salt, plus more to taste
- 1 teaspoon freshly ground pepper, plus more to taste
- 1/2 cup minced fresh basil leaves
- 2 scallions, minced
Method
- Heat the olive oil in a skillet.
- Add the garlic and onion.
- Cook over medium-low heat until soft, about 5 minutes.
- Add the carrot, celery, broth and thyme.
- Increase heat to medium, and simmer for 25 minutes.
- Add the peppers and continue simmering for an additional 5 minutes.
- Place the mixture in a blender or food processor and puree until smooth.
- Pour the soup into a saucepan and warm over medium-low heat.
- Stir in the buttermilk.
- Season with salt and pepper.
- Ladle the soup into individual bowls.
- Garnish with basil and scallions.
