Sweet Red Pepper Soup - cooking recipe

Ingredients

3 1/2 c. chopped onion
9 large sweet red peppers (4 1/2 lb.), seeded and chopped
1 Tbsp. sherry wine vinegar or cooking sherry and white wine vinegar = to 1 Tbsp.
2 tsp. olive oil
3 (10 1/2 oz.) cans no-salt-added chicken broth (undiluted)
1/4 tsp. salt
1/4 tsp. pepper
fresh chives and fresh edible flowers (optional)

Preparation

Saute onion in olive oil in a large Dutch oven for 5 minutes or until tender.
Add sweet red pepper and broth; bring to a boil. Cover, reduce heat and simmer 15 minutes.
Remove from heat.