Jesse's Red Pepper Soup

Jesse’s Red Pepper Soup

2 Tbsp olive oil or butter
5 red bell peppers, roasted then chopped
1 ½ cups chopped onion
2 quarts heavy cream
salt & pepper to taste

Saute peppers and onion in oil, until carmelized.  Add cream and cook until peppers are very soft.  Allow to cool, and puree all chunks.  Heat to thicken soup.  Serves 10, side dish.

From Jesse Draper