Red Pepper Soup

Eventhough the weather has been so warm, I was craving my Red Pepper Soup. This soup is so creamy, yet no cream or even butter. Enjoy!!  I can eat an entire pot.

• 8 large red bell peppers
• 2 carrots, peeled
• 1 pear, peeled
• 3 cloves garlic, peeled
• 3 Tablespoons of Olive Oil,  shocker...it has olive oil
• 4 Cups of Chicken Stock
• Crushed red pepper to your liking (I like mine with a kick)
• Pinch of Cayenne pepper
• Salt and Pepper to taste
• 5 Shallots, peeled
• I garnish with either dried parsley, oregano or chives, your choice

I roast 3 of the bell peppers right on an open flame, see below. Get them really charred and remove the skin under cold water. Remove seeds and place on papper towel until needed.  Thinly slice the remaining peppers, carrots, shallots, pear and garlic. Saute vegetables and pear in the olive oil until tender. Add chicken stock, dried red pepper, cayenne and salt and pepper. Bring to a boil and simmer, covered for 30 minutes.  Puree the soap in a blender, adding the roasted red peppers, one at a time. Pour pureed soup back into pot and reheat. Add garnish.