Red Pepper Soup

2 tablespoons butter

                       

5 red bell peppers, chopped 

 

1 onion, chopped

                        

4 cloves garlic, minced

24 fluid ounces chicken broth                                                                     

                        

1/2 cup heavy cream

                        

1/8 teaspoon ground black pepper

 

 

For added flavour roast the red peppers before beginning recipe.

 

Add the butter to a large saucepan and melt over medium heat. Add the red bell pepper, onion and garlic and saute for 5 to 10 minutes, or tender.

 

Reserve some pepper for garnish.

Add the chicken broth, stir well, and reduce heat to low.  Simmer for 30 minutes.

Transfer all to a blender and puree until smooth.

Return the soup to the saucepan, strain if you want a smoother texture, set heat to medium low. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

Garnish with reserved peppers and serve.