Try this Chilled Yellow Pepper And Scallion Buttermilk Soup recipe, or contribute your own.Suggest a better description
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 puree mixture and in a bowl stir together puree, buttermilk, scallion greens, and salt and pepper to taste. Chill soup, covered. Soup may be made 1 day ahead and chilled, covered. Makes about 6 cups. Gourmet September 1994
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|Serving Size: 1 Serving (900g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 121 (42%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 19.6mg||6 %|
|Sodium 532.4mg||18 %|
|Potassium 867.7mg||23 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 25.6g|
|Protein 17g||24 %|
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Calories per serving: 291
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