To Die For Cream Of Bell Pepper Soup

• 3 tablespoons butter
• 1 1/2 onions, finely choped
• 3 celery ribs, branches cut in dices
• 3 yellow bell peppers, cut in dices
• 3 orange bell peppers, cut in dices
• 3 red bell peppers, cut in dices
• mixed Italian herbs
• 12 tablespoons flour
• 4 cups chicken broth
• water
• cream, 35%

1. Heat butter in big sauce pan at low heat. Add onions, celeri, pepper, cover and simmer about 20 min or until soft. Add salt and pepper as well as your spices. Cover and simmer about 6 min at medium heat.
2. Sprinkle flour and mix together ( will give a pasty kind of look) keep stirring so it does not stick! Cook for about 3 min without covering and at low heat. Add chicken broth and water to fill almost to the top. Rectify seasonning, bring to a boil then cover partially and keep cooking for a good 20- 30 min at medium heat. Once the broth has reduce a little after the 20-30 min you can then add the soup in a food processer. Once all prossed, make sure the seasonning is just right.
3. Add a tbsp of cream when serving ( you can be creative with the cream and make a little design when slowly letting drip in the bowls.).
4. And voila!
5. Enjoy :-).

butter, onions, celery, yellow bell peppers, orange bell peppers, red bell peppers, mixed italian herbs, flour, chicken broth, water, cream

Taken from www.food.com/recipe/to-die-for-cream-of-bell-pepper-soup-438201 (may not work)