YELLOW PEPPER SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 13
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
CHILLED BUTTERMILK SOUP
Categories Soup/Stew Dairy Vegetable Freeze/Chill No-Cook Quick & Easy Summer Chill Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.
CHILLED YELLOW PEPPER AND SCALLION BUTTERMILK SOUP
Can be prepared in 45 minutes or less.
Yield Makes about 6 cups
Number Of Ingredients 5
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 BUTTERMILK TOMATILLO SOUP
Tomatillo soup is the perfect antidote to prickly summer heat. Sharp and citrusy, yet smooth and refreshing, it seems especially good after a long day of work in the garden.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent, about 10 minutes. Reduce the heat if the onion begins to brown.
- Add the tomatillos, garlic, and jalapeno and cook for 5 minutes. Raise the heat to medium-high, add the chicken stock, cumin, and cilantro, and cook 10 minutes more. Remove from the heat and cool.
- Pour the mixture into the bowl of a food processer and puree until smooth. Add the buttermilk, salt, and pepper and pulse to combine. Transfer to a bowl and chill in the refrigerator.
- Ladle the soup among 4 bowls and garnish each with a cilantro sprig and the cumin.
CHILLED BEET AND BUTTERMILK SOUP
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
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
CHILLED CREAM OF CELERY SOUP
Make and share this Chilled Cream of Celery Soup recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan simmer water, celery, onion, and caraway seeds until celery is very tender, about 30 minutes.
- Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
- Stir in buttermilk and salt and pepper to taste.
- Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
- Before serving, season with salt and pepper, if necessary.
Nutrition Facts : Calories 109.1, Fat 1.5, SaturatedFat 0.8, Cholesterol 4.9, Sodium 279.6, Carbohydrate 19.5, Fiber 4.2, Sugar 12.5, Protein 6.1
CHILLED CORN AND BUTTERMILK SOUP
Categories Soup/Stew Milk/Cream Corn Summer Chill Bon Appétit
Yield Makes 8 first-course servings
Number Of Ingredients 9
Steps:
- Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over bowl with knife to remove any remaining bits of corn and milky liquid. Break cobs in half crosswise and reserve.
- Heat oil in heavy large saucepan over medium-high heat. Add shallots, ginger, and garlic; sauté until shallots begin to soften, about 2 minutes. Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally, about 3 minutes. Add cobs and broth. Bring soup to boil; reduce heat to low, cover pan, and simmer until corn is very tender, about 30 minutes. Discard cobs.
- Working in batches, puree soup in blender. Transfer to large bowl. Stir 1 cup buttermilk into soup. Cover and refrigerate until chilled, at least 3 hours. (Can be made 1 day ahead. Keep chilled.)
- Season soup to taste with salt and pepper. Divide soup among 8 bowls. Drizzle with additional buttermilk, sprinkle with chives, and serve.
CHILLED YELLOW PEPPER SOUP WITH CHIVES
Categories Soup/Stew Blender Food Processor Garlic Onion Lunch Bell Pepper Chill Chive Sour Cream Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 17 cups, serving 16 as a first course
Number Of Ingredients 8
Steps:
- In a 6-to-8 quart kettle cook onions in butter over moderate heat, stirring occasionally, 5 minutes. Stir in garlic paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced to about 1 tablespoon. Stir in bell peppers and broth and simmer, covered, until peppers are tender, 20 to 25 minutes.
- In a blender or food processor purée mixture in batches (use caution when blending hot liquids) until smooth and transfer to a large bowl. Season purée with salt and pepper and cool completely. Chill soup, covered, until cold, at least 4 hours, and up to 2 days. Whisk in sour cream and season with salt and pepper.
- Garnish soup with chives.
CHILLED CORN AND BUTTERMILK SOUP
This comes from the august 2004 issue of Bon Appetit magazine. It sounds delicious for those who like a little buttermilk flavor. This can be made 1 day ahead and kept chilled. Cook time includes the minimum 3 hours of refrigeration.
Provided by the_cookie_lady
Categories Corn
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over bowl with knife to remove and remaining bits of corn and milky liquid. Break cobs in half crosswise and reserve.
- Heat oil in heavy large saucepan over medium-high heat. Add shallots, ginger, and garlic; saute until shallots begin to soften, about 2 minutes.
- Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally, about 3 minutes.
- Add cobs and broth. Bring soup to boil; reduce heat to low, cover pan, and simmer until corn is very tender, about 30 minutes. Discard cobs.
- Working in batches, puree soup in blender. Transfer to large bowl. Stir 1 c buttermilk into soup. Cover and refrigerate until chilled, at least 3 hours.
- Season soup to taste with salt and pepper. Divide soup among 8 bowls. Drizzle with additional buttermilk, sprinkle with chives, and serve.
Nutrition Facts : Calories 157.8, Fat 4.3, SaturatedFat 0.9, Cholesterol 1.2, Sodium 103.8, Carbohydrate 26.2, Fiber 2.9, Sugar 5.2, Protein 8.4
BEET, BUTTERMILK, AND SCALLION SOUP
Step away from the stove. All you need to make no-cook cold soups is a refrigerator and a blender.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 4
Steps:
- Puree beets, scallions, buttermilk, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and swirl in more buttermilk if desired before serving.
Nutrition Facts : Calories 107 g, Fat 2 g, Fiber 3 g, Protein 7 g, SaturatedFat 1 g, Sodium 514 g
More about "chilled yellow pepper and scallion buttermilk soup food"
NO-COOK TOMATO BUTTERMILK SOUP - FOOD & WINE
From foodandwine.com
CUCUMBER-DILL SOUP WITH SCALLIONS RECIPE | EPICURIOUS
From epicurious.com
CHILLED YELLOW PEPPER AND SCALLION BUTTERMILK SOUP - BIGOVEN
From bigoven.com
BUTTERMILK PEPPER SOUP
From misangela.com
CHILLED YELLOW PEPPER AND SCALLION BUTTERMILK SOUP RECIPE ...
From eatyourbooks.com
CHILLED YELLOW PEPPER AND SCALLION BUTTERMILK SOUP RECIPE
From recipeofhealth.com
BASIL BUTTERMILK SOUP | THE GOOD EATS COMPANY
From thegoodeatsco.com
CHILLED BUTTERMILK SOUP RECIPE AND NUTRITION - EAT THIS MUCH
From eatthismuch.com
CHILLED BUTTERMILK-VEGETABLE SOUP - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHILLED CUCUMBER AND YELLOW PEPPER SOUP | FOOD & STYLE
From foodandstyle.com
15 CHILLED SOUPS TO KEEP YOU COOL THIS SUMMER
From myrecipes.com
CHILLED CUCUMBER & BUTTERMILK SOUP RECIPE DEVELOPMENT ...
From youtube.com
RECIPE: CHILLED BUTTERMILK SOUP FOR HOT SUMMER DAYS - KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love