Red Bell Pepper Soup

By devogirl

Ingredients

• 3 Tbsp butter
• 3 large red bell peppers, seeded and chopped
• 1 medium onion, finely chopped
• 1/4 tsp nutmeg
• 2 (14.5 oz ea) cans of chicken/vegetable broth
• 2 tsp lemon juice
• salt to taste
• Italian flat-leaf parsley for garnish.

Preparation

Step 1

In a 3 quart saucepan over medium heat, melt the butter. Add the bell peppers and onion and cook, stirring occasionally, until the onion is soft but not browned. Mix in the cumin and cayenne pepper, then add the chicken broth.

Bring to a boil, cover, reduce the heat, and simmer for 20 mins.

With a slotted spoon, remove vegetables and transfer to a blender. Add a little broth and process until smooth. Return puree to pot. Mix in lemon juice. Taste, add salt if needed.

Reheat to serving temperature. Serve hot, garnish is desired.