Melt the butter in a large saucepan over medium
heat. Place the red bell pepper, onion and garlic
in the saucepan and saute for 5 to 10 minutes, or
until tender.
Pour in the chicken broth, stirring well, reduce
heat to low and simmer for 30 minutes. Transfer to
a blender and puree until smooth.
Run the soup through a strainer and return the
liquid to the saucepan over medium low heat. Stir
in the heavy cream and the ground black pepper and
allow to heat through, about 5 to 10 minutes.
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