Red Pepper Soup

Submitted by: Kathy Johnson of Salem, OH

Ingredients:

• 2 Tbsp. butter
• 4 red bell peppers, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 24 fl.oz. chicken broth
• 1/2 cup heavy cream
• 1/8 tsp. ground black pepper

Directions:

1. Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5-10 minutes, or until tender.
2. Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes.
3. 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.
4. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5-10 minutes.