Servings:
Makes 4 servings
Ingredients
- 3 to 4 cups chicken or vegetable stock
- 5 roasted bell peppers, cored and chopped (see above recipe for how to roast)
- 1 teaspoon paprika
- 4 clove garlic, minced
Preparation
Baking Directions:
1.Put the chicken or vegetable stock in a large pot over medium heat; bring to a boil.
2.Add the peppers, paprika, minced garlic, salt and black pepper to taste.
Reduce heat to low and let simmer until peppers are very tender and flavors have melded, 10 to 15 minutes.
3.Use an immersion blender to puree the soup until smooth.
Whisk in as much cream as you like before serving.
