Roasted Red Pepper Soup

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   In a medium two and a half quart to three quart sauce pan, saute the onions and garlic in butter until they are just softened. Add the red peppers. Cook for 2 or 3 minutes so everything is combined in the pan. Add the chicken broth, then cover and simmer for 20 minutes. Carefully, put everything into a food processor or fat style blender, add the fresh lemon juice, and whirl using the pulse button, until everything is smooth. Season it with salt and pepper to your liking. You can serve this immediately, or place it back in its pan and keep it on the lowest simmer until you are ready to serve. I like to float a few very thin lemon and lime rinds in my soup. Serve with goat cheese and avocado crostini.

* Per serving · 4 servings · Values may vary.

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