Cream of Peppers and Tomatoes

1. 1

   In a casserole, melt 2 teaspoons of butter.

2. 2

   Brown the peppers 5 minutes.

3. 3

   Pour 1 cup of chicken stock.

4. 4

   Let boil 4 minutes.

5. 5

   Mix in a blender and set aside.

6. 6

   In a casserole, melt the remaining butter.

7. 7

   Add the flour and stir.

8. 8

   Add the mixture of peppers and the remaining chicken stock.

9. 9

   Bring to a boil by stirring continuously.

10. 10

    Add the cream of tomatoes.

11. 11

    Simmer 5 minutes.

12. 12

    Add salt and pepper.

13. 13

    And it's ready to serve!

* Per serving · 4 servings · Values may vary.

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