Ingredients:
3 tablespoons unsalted butter
1 large red onions, chopped
2 cloves garlic, chopped
8 large red peppers, halved,peeled,seeded and cut into chunks
2 1/2 cups chicken stock
1/4 teaspoon fresh ground pepper
salt
3/4 cup half-and-half cream ( 10% cream)
Directions:
Melt butter in a large saucepan over medium heat.
Add the onion and garlic.
Cook for 5-8 minutes or until onions are tender.
Add the red peppers.
Continue cooking for 5 minutes.
Add the stock, freshly ground pepper and salt.
Bring to a boil.
Reduce heat, cover and simmer for 25 minutes.
Put soup through a food mill to remove the pepper skins.
Return to saucepan.
Add cream and heat through without boiling.
Servings: 4
Time preparation: 20 min.
Time total: 55 min.