Red Pepper Soup - cooking recipe

Ingredients

2 tablespoons butter
4 red bell peppers, chopped
4 garlic cloves, minced
1 onion, chopped
24 fluid ounces chicken broth or 24 fluid ounces vegetable broth
1/2 cup heavy cream
1/8 teaspoon ground pepper

Preparation

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.
Pour in the broth, stirring well. Reduce heat to low and simmer for 30 minutes.
Puree using a hand held immersion blender, or transfer to a blender and puree until smooth.
Pour 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.