3 large red bell peppers
4 leeks, sliced (white part only)
2 cups stock
2 cups buttermilk
Pepper to taste
Roast the peppers over a gas flame or broil until the skin is charred. Place in a paper bag and allow to cool. Peel the peppers, remove stems and seeds, and cut into chunks. Bring stock to a boil, add leeks and simmer for 20 minutes. Add peppers and simmer 20 minutes more. Cool; puree in a blender. Add buttermilk and freshly ground black pepper to taste. Serve chilled.
4 servings
