Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: melt the butter in a (3 qt.) saucepan over medium heat. add the bell peppers and onion. cook, stirring occasionally, until the onion is soft but not browned. mix in the cumin and cayenne. add the chicken broth. bring to a boil. cover. reduce heat. simmer for 20 minutes. scoop out the vegetables. transfer the vegetables to a blender or food processor. add a little broth. process until smooth. return the puree to the broth in the pan. mix in the lemon juice. adjust seasoning. reheat to serving temperature. serve hot. cheers doreen doreen randal, wanganui. new zealand.

Target recipe: heat oil and butter in a dutch oven; sauté the peppers, onion, potato and garlic for about five minutes, stirring occasionally. add broth, bay leaf, salt and pepper, bring to a boil. reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender. discard bay leaf. cool slightly; puree in batches in blender. return to pan. stir in buttermilk, heat through. serve hot or cold; garnish with a dollop of sour cream or yogurt and a pinch of chives, if desired.