Roasted Red Bell Pepper Soup - cooking recipe

Ingredients

1 1/2 tablespoons margarine or 1 1/2 tablespoons butter
1/2 large onion, chopped finely
4 red bell peppers, cored and seeded
3 -4 cups low sodium chicken broth
salt & freshly ground black pepper
1 lemon, juice of
sour cream or half-and-half

Preparation

Broil peppers (with oven door partially open) 5 minutes each side or till blistering. Remove from roasting pan, place in dish, cover with clingfilm and leave ten minutes.
Meanwhile, melt butter or margarine.
Add onions and saute till soft, but not brown.
Remove skin from peppers, chop coarsely and add to onions. Pour in stock and spices plus a squeeze of lemon.
Simmer 20-30 minutes uncovered.
Remove from heat, allow to cool and then process in batches so that the soup is a little chunky but not pureed.
Before serving, add sour cream or half-and-half and heat through.
Will keep well in fridge 2-3 days. Can also be frozen.