Cream Of Red Pepper Soup
|Red bell peppers||4 Large, seeded and chopped|
|Onion||1 Large, coarsely chopped|
|Chicken stock/Chicken broth||2 Quart (Hearty)|
|Butter||1⁄4 Cup (4 tbs) (1 Stick)|
|Half and half||1 Quart|
|Chopped fresh dill||1 Teaspoon (For Garnish)|
In a medium saucepan combine the water, peppers and onion, boil until tender.
Pour the mixture into a food processor and puree.
In a large stock pot heat the chicken stock over high heat.
Add the vegetable puree, butter, half-and-half, salt and pepper.
Reduce the heat to simmer.
Dissolve the cornstarch in a small amount of cold water.
Stir in the cornstarch, and cook the soup until thickened.