Bell Pepper Soup

• 2 large red, yellow or green peppers
• 1/2 c. chopped onion
• 2 cloves garlic, minced
• 1/3 c. butter or margarine, melted
• 1/3 c. all-purpose flour
• 1 qt. canned diluted chicken broth
• 1/8 tsp. freshly ground pepper

1. Place whole peppers on their sides on a large baking sheet. Bake at 500u0b0 for 20 minutes or until skin is blackened and charred.
2. Put immediately in a paper bag and seal the top. Refrigerate 10 minutes or until peppers cool.
3. Peel and seed peppers.
4. Saute onion and garlic in butter in a Dutch oven until onion is tender.
5. Add flour, stirring, until smooth.
6. Cook 1 minute, stirring constantly.
7. Gradually add chicken broth; cook until thickened.
8. Stir in ground pepper.
9. Pour 1/2 of soup mixture into electric blender container; add half of skinned peppers and process until smooth.
10. Return mixture to Dutch oven; repeat procedure with remaining ingredients.
11. Simmer 10 minutes.

red, onion, garlic, butter, allpurpose, chicken broth, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603714 (may not work)