Cream of Red Bell Pepper Soup

  • 2 tbsp butter
  • 4 red bell pepper, chopped
  • 1 white onion, chopped
  • 4 minced garlic
  • 3 cups chicken broth
  • 1/2 cup light cream or milk
  • 1/8 tsp black pepper 
  • salt to taste
  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 to 10 minutes, or until tender. 
  2. Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth. 
  3. 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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