ROASTED RED PEPPER SOUP

6 red peppers (one pepper per person)

2 cups chicken stock

Salt & pepper to taste

Butter

Roast red peppers on gas burner or barbeque. Put in bowl and cover for ½ hour with plastic wrap or lid to steam blackened peel so it is easy to remove. Remove skin, stem and seeds.

Cook in chicken stock for ½ hour. Put through food mill on fine.

Return to pan and season to taste. Add tablespoon of butter to finish.

Yield: 6 servings