Bell Pepper Soup

Directions

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