8 gr margarine 1 onion 1 leek 1 stalk celery 2 all-purpose potatoes 425 ml low-salt chicken broth 240 ml buttermilk 10 ml lemon juice 1 ml pepper sauce
Instructions
batches, whirling each batch about 30 seconds. Stir in the buttermilk, chives, lemon juice and red pepper sauce. Cover the soup and refrigerate at least 2 hours before serving. Thin with additional cold buttermilk if desired.