Red Pepper Soup

Image courtesy: organicblog.co.za

Ingredients

• 2 tablespoons butter
• 4 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

Directions

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

Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.

Run the soup through a strainer 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.