Ntr'S Red Pepper Soup

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   Heat three tablespoons of oil in a heavy pot. Add red peppers, onions, and garlic. Simmer gently for 10 minutes until vegetables are translucent and soft. Add tomatoes. Simmer another 5 minutes. Add stock, salt and pepper and simmer for another 20 minutes. If it's too chunky for your taste, run a hand blender through it, but don't blend out all the chunks since they will offer up a variety of tiny little different tastes. Serve on a cool day - preferably rainy or sleeting, with a fire going in the fireplace - along with a loaf of fresh bread or large crusts on which has been spread some goat cheese. Drizzle each soup bowl with a tiny bit of olive oil before serving (that's where the fourth tablespoon of oil goes). And sit down with a good glass of red wine, and a friend, to enjoy it in front of a fire.

* Per serving · 4 servings · Values may vary.

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