Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Unsalted butter 6 c Buttermilk
2 tb Oil White pepper
4 c Chopped leeks Chives or lemon slices
6 Large red bell peppers * Caviar (optional)
3 c Chicken broth 10 Green bell peppers **
Salt

*Note: Large red bell peppers should be seeded and sliced. ** Green
bell peppers should be hollowed out, or any combination of red,
green, yellow and purple bell peppers may be used. Melt butter
with oil in large saucepan. Add leeks and red peppers. Reduce heat
and cook, covered, 20 minutes or until vegetables are soft. Check
occasionally to prevent scorching. Add chicken broth and salt to
taste. Simmer, partially covered, 30 minutes, or until vegetables are
very soft. Blend in food processor or blender until smooth. Strain
into bowl. Stir in buttermilk and white pepper to taste. Garnish with
chives or thin lemon slice, with small scoop of caviar centered on
each slice, if desired. For single servings, present in pepper
shells. Makes 10 to 12 servings Created by: Rudi Gernreich (C) 1992
The Los Angeles Times

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