What you need:

* 2 tablespoons butter
* 4 red bell peppers, chopped
* 1 onion, chopped
* 4 cloves garlic, sliced
* 24 ounces chicken broth
* 1/2 cup of heavy cream
* Salt & Pepper, to taste

What you do:

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.


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