Paddy Burkes Pepper Soup - cooking recipe

Ingredients

1/2 cup unsalted kerrygold irish butter
4 bell peppers, seeded, deribbed, and diced (a combination of red, yellow and orange)
1 red onion, chopped
1 cup all-purpose flour
6 cups homemade vegetable stock or 6 cups low sodium vegetable broth
2/3 cup half-and-half
1 tablespoon fresh basil, minced
1 tablespoon fresh flat-leaf parsley, minced
salt & freshly ground black pepper
6 tablespoons creme fraiche

Preparation

In a stockpot over medium heat, melt the butter.
Add the peppers and onion, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
Stir in flour until blended with the vegetables.
Add the Recipe #476612, a cup at a time, stirring after each addition to blend the flour and vegetables.
Reduce the heat to low and simmer for 50 to 60 minutes, or until the vegetables are tender.
Remove from the heat and let cool for 10 minutes.
Working in batches, transfer the soup to a food processor or blender and puree until smooth.
Your immersion blender can also be used.
Return soup to the pot, whisk in the half and half, and season with the basil, parsley, salt and pepper.
Simmer until heated through.
Ladle the soup into swallow bowls and swirl a tablespoon Recipe #476609 into each.