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Red Pepper Soup


3 tablespoon Butter
1 Pinch Cayenne
3 1/2 Cups Rich Chicken Broth
2 tablespoon Lemon Juice
1 Medium Onion, Chopped Fine
Salt To Taste
1/4 tsp Cumin, Ground
3 LARGE Red Bell Peppers, Seeded and Chopped

Melt the butter in a (3 Qt.) saucepan over medium heat. Add the bell peppers and onion. Cook, stirring occasionally, until the onion is soft but not browned. Mix in the cumin and cayenne. Add the chicken broth. Bring to a boil. Cover. Reduce heat. Simmer for 20 minutes. Scoop out the vegetables. Transfer the vegetables to a blender or food processor. Add a little broth. Process until smooth. Return the puree to the broth in the pan. Mix in the lemon juice. Adjust seasoning. Reheat to serving temperature. Serve hot.




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