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Eating Locally by the Seasons
"Nature provides a free lunch, but only if we control our appetites."
~ William Ruckelshaus,
Business Week, 18 June 1990
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Main Dishes |
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Roasted Red Pepper Soup
Provided by lc
 Local products |
 Organic products |
 Fair Trade products |
Ingredients:
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6-8 red bell peppers, roasted, stemmed, seeded |
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2 large or 3 small leeks |
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1/4 cup butter |
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4 cups chicken or vegetable stock |
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2 cups buttermilk
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Directions:
To roast pepers, place them in the BBQ, watching and turning as the skins blacken; then place in paper
bag to 'sweat' the skins off; then rub off skins, discard stem and seeds.
Melt butter in sauce pan. Saute leeks in butter.
Add peppers and stock.
Stir in buttermilk and heat thouroughly.
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