From the Kitchen of:  Pepper

Serving Size : 4

 

3	tbsp	Butter
3	large	Red Bell Peppers, seeded and chopped
1	med	Onion, chopped fine
1/4	tsp	Cumin, Ground
1	pinch	Cayenne
3 1/2	cup	Chicken Broth
2	tbsp	Lemon Juice
		Salt to taste

• Melt the butter in a (3 Qt.) saucepan over medium heat. Add the bell peppers and onion. Cook, stirring occasionally, until the onion is soft but not browned. Mix in the cumin and cayenne. Add the chicken broth. Bring to a boil. Cover. Reduce heat. Simmer for 20 minutes. Scoop out the vegetables. Transfer the vegetables to a blender or food processor. Add a little broth. Process until smooth. Return the puree to the broth in the pan. Mix in the lemon juice. Adjust seasoning. Reheat to serving temperature. Serve hot.