RED PEPPER SOUP

Makes 4 to 6 servings   2 tablespoons butter 4 red bell peppers, chopped 1 onion, chopped 4 cloves garlic, minced 24 fluid ounces chicken broth 1/2 cup heavy cream 1/8 teaspoon ground black pepper    Directions      1 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, or until tender. 2 Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth. 3 Run 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. Makes 4 to 6 servings

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