Green Bell Pepper Soup
|Salt and pepper||1|
Set aside 2 tbsp (30 mL) chopped green bell peppers for decoration.
In a saucepan, heat oil.
Add both broths and mixed herbs.
Over low heat, simmer 10 minutes.
In a blender, puree mixture.
Return to saucepan.
In a bowl, blend flour and milk.
Fold into soup.
Over low heat, while stirring, reheat without boiling.
Season with salt and pepper.