Warm, creamy roasted red bell pepper soup for a rainy day.
3 - 4 large red bell peppers
6 cloves garlic, minced
6 - 8 cups chicken (or vegetable) broth, depending on how thick you want it
1/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon freshly greated nutmeg
Sharp Cheddar cheese
Preheat oven to broil. Place a sheet of heavy duty tin foil on the bottom rack. Place peppers directly on tin foil. Roast about 20 minutes, turning several times until blackened and deflated. Place in brown paper bag, close up and let steam 10 minutes.
In a soup pot, saute garlic in a little olive oil for just a few seconds. Add stock and bring to a boil.
Meanwhile, cut peppers in half and remove skin, seeds and membrane. Puree in a food processor and add to soup pot. Stir in cream, salt, pepper and nutmeg. Serve with grated cheese on top. Serves 4.