Superb Yellow Pepper Soup

1 yellow pepper= 1 1/4 c. - med. 3/4 c.
Very very good!
1 tbs. olive oil
1 tbs. butter
6 med. yellow peppers, cut in 1 in. pieces
1 large onion, diced
1 med. potato, peeled & quartered
1 garlic clove, minced
6 c. chicken broth
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
1 c. buttermilk
sour crean and snipped chives
Heat oil & butter in stockpot, saute peppers, onions, potatoes,
garlic til onions are tender. About 5 min.
Add broth, bay leaf, salt & pepper, bring to a boil. Reduce heat
cover & simmer 20 min. or til veggies are tender. Discard bay leaf.
Cool slightly. puree in blender or food processor. Return to pot.
Stir in buttermilk, heat thru, serve hot or cold.
Garnish with sour cream & chives.
Buy the yellow peppers when in season and sale,
Freeze for later use. This soup is one of my favorites!
Be sure and use the garnish, sour cream/ chives or scallions.