Bell Pepper Soup - cooking recipe

Ingredients

2 large red, yellow or green peppers
1/2 c. chopped onion
2 cloves garlic, minced
1/3 c. butter or margarine, melted
1/3 c. all-purpose flour
1 qt. canned diluted chicken broth
1/8 tsp. freshly ground pepper

Preparation

Place whole peppers on their sides on a large baking sheet. Bake at 500\u00b0 for 20 minutes or until skin is blackened and charred.
Put immediately in a paper bag and seal the top. Refrigerate 10 minutes or until peppers cool.
Peel and seed peppers.
Saute onion and garlic in butter in a Dutch oven until onion is tender.
Add flour, stirring, until smooth.
Cook 1 minute, stirring constantly.
Gradually add chicken broth; cook until thickened.
Stir in ground pepper.
Pour 1/2 of soup mixture into electric blender container; add half of skinned peppers and process until smooth.
Return mixture to Dutch oven; repeat procedure with remaining ingredients.
Simmer 10 minutes.