Source: Grant Husk
 
 

Ingredients:

     3-4 tbsp butter

     1 large red onion, chopped

     2 garlic cloves, chopped

     1/4 tsp chili pepper flakes

     8-10 large red peppers, seeded and coarsely chopped

     3 cups chicken stock

     1/4 tsp black pepper

     dash of salt
 

1.  Sauté butter, onion, garlic and chili pepper flakes in a large pot

2.  Add red peppers for about five minutes

3.  Add chicken stock, pepper and salt

4.  Simmer for 25 minutes

5.  Purée in blender

The soup can be frozen at this point.

When serving add 3/4 cup of whipping cream (optional), garnish with soft cream cheese and add chopped basil or parsley.

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