Cream Of Red Pepper Soup - cooking recipe

Ingredients

2 tablespoons butter
1 small onion, minced
1/8 teaspoon dried rosemary or 1/4 teaspoon crushed fresh rosemary leaf
4 red bell peppers, roasted, peeled, seeded and chopped
1 1/4 quarts vegetable stock
3 tablespoons tomato paste
1/2 cup heavy cream
sweet paprika
salt and pepper

Preparation

Melt butter in a large saucepan and saute onion and rosemary 5 min over low heat, stirring often.
Add peppers and stock, bring to a boil, lower heat and simmer 15 minutes.
Stir in tomato paste; place in food processor or blender; puree.
Stir in 1/4 cup cream and paprika, salt and pepper.
Ladle into 4 soup bowls and swirl 1 Tbs of cream onto the surface of each; sprinkle cream lightly with paprika for a speckled effect.