ROASTED RED BELL PEPPER SOUP

• 6 RED bell peppers, roasted, peeled and chopped coarsely
• 3 tblsp shallots
• 1 tsp thyme
• 1 tblsp unsalted butter
• 1.5 cups chicken broth plus a little extra
• 0.5 cup heavy cream

In a heavy saucepan, melt the butter and saute the shallots with thet hyme until the shallots are soft. Add the chopped pepper and 1.5 c. chicken broth. Simmer covered for 12-15 minutes, until peppers are verysoft. Puree in food processor. Pour back in saucepan and whisk in cream. Add small amount chicken broth to get desired consistency

Delicious hot or cold.