From the Kitchen of:  Gail

This is my favorite cold summer soup;  it’s a little more trouble to make, but I
think it’s worth it.

 

1/2	stick	sweet butter
2	tbsp.	light oil
4	cups	chopped leeks, white part only
6	large	red bell peppers, seeded and sliced
5	cups	chicken broth
2	cups	buttermilk
		salt and white pepper

Melt butter and oil together in large frying pan.  Add leeks and peppers.  Cover,
reduce heat and sauté until vegetables are soft - about 20 minutes.  Check
occasionally to prevent scorching.  Add chicken broth and salt to taste.
Simmer, partially covered, over low heat until vegetables are very soft, about 30 minutes.

Blend pepper mixture in food processor or blender until smooth.  Then put through a food mill
to strain out the skin.  Stir in buttermilk and white pepper to taste.  Chill this very well - you can make it a
couple of days ahead, but taste before serving - you may want to add more buttermilk.

Garnish with chopped chives.

Serves 7 or 8.