1/2 c. unsalted butter
2 tbsp. oil
4 c. chopped leeks
6 lg. sweet red peppers, seeded and sliced
3 c. chicken broth
Salt
6 c. buttermilk
White pepper
Chopped chives (optional)
Lemon slices
Caviar (optional)
10 to 12 green, yellow or red peppers, capped and hollowed out

Melt butter with oil in large skillet. Add leeks and red peppers. Reduce heat and cook, covered, 20 minutes or until vegetables are tender. Check occasionally to prevent scorching. Add chicken broth and season to taste with salt. Simmer, partially covered, over low heat 30 minutes, or until vegetables are very tender.

Blend pepper mixture in food processor or blender until smooth. Strain into large bowl. Stir in buttermilk and white pepper to taste. Garnish with chives and thin slice of lemon with small dab of caviar centered on lemon slice. For single servings, ladle soup into pepper shells. Makes 10 to 12 servings.