Red Pepper Soup

2 tablespoons butter

4 red bell peppers, chopped

1 onion, chopped

4 cloves garlic, minced

24 fluid ounces chicken broth

½ cup heavy cream

⅛ teaspoon ground black pepper

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.

Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.

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.