Roasted Red Pepper Soup
Source: Sharon(chase)
4 Red Bell Peppers, roasted, seeded and peeled
2 TBSP Butter (or margarine)
1 Red onion,chopped
2 Garlic cloves,minced
4 cups Chicken broth
1 TBSP Lemon Juice
Salt & Pepper to taste
Saute onions and garlic in butter until soft. Add red peppers. Cook for 2 or 3 minutes. Add broth cover and simmer for 20 minutes. Add lemon juice. Process in food processor until smooth. Season with salt and pepper. Place back on stove until ready to serve.
NOTE: To roast the peppers place whole peppers under the broiler or on a hot grill. Turn peppers until blackened on all sides. Place hot peppers in a plastic bag and tie shut. Whne the peppers have cooled completely remove from the bag. Remove all the skin and seeds.