Chilled Yellow Pepper And Scallion Buttermilk Soup
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INGREDIENTS
- 2 c Buttermilk
- ; pounds), chopped
- 1 tb Vegetable oil
- 3 bn Scallions
- 3 c Water
- 3 lg Yellow bell peppers; (about
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (900g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 291 | ||
| Calories from Fat: 121 (42%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 291
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