Pepper Soup II (red bell peppers)

Ingredients

2 tablespoons butter

4 red bell peppers, seeded and chopped

1 cup onion, chopped

4 cloves garlic, peeled and minced

3 cups chicken stock (see our chicken stock recipe)

1/2 cup heavy cream

1/8 teaspoon freshly ground black pepper

1. Melt the butter in a Dutch oven over medium heat. Put the red bell pepper, onion and garlic in the saucepan and saute until tender.

2. Add the chicken stock, stirring well, reduce heat to low and simmer for 30 minutes. With a blender or food processor purée until smooth.

3. Pour the soup through a sieve and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

Serves 4