09-23-2004, 01:23 PM
Prep: 15 min, Cook: 20 min, plus chilling time. [ul] [li]3 bunches scallions, white and pale green parts thinly sliced, 1/4 cup greens reserved and chopped [li]3 large yellow bell peppers, seeded and chopped [li]2 tsp. vegetable oil [li]3 cups water [li]2 cups buttermilk[/li][/ul]
Heat oil in a heavy nonstick skillet over medium high heat. Sauté chopped scallions and bell peppers 3-4 minutes, stirring occasionally until softened. Add water and simmer 15 minutes, or until peppers are very tender. Transfer mixture to a blender and purée. Transfer to a bowl and stir in buttermilk, scallion greens and salt and pepper to taste. Cover and Chill. Soup may be made 1 day ahead and chilled.
[signature]
Heat oil in a heavy nonstick skillet over medium high heat. Sauté chopped scallions and bell peppers 3-4 minutes, stirring occasionally until softened. Add water and simmer 15 minutes, or until peppers are very tender. Transfer mixture to a blender and purée. Transfer to a bowl and stir in buttermilk, scallion greens and salt and pepper to taste. Cover and Chill. Soup may be made 1 day ahead and chilled.
[signature]