2 large onions, chopped
4 garlic cloves, minced
50 ml butter, cubed 1/4 cup
2 jars roasted red peppers, drained, patted dry & chopped (8 oz / 225 g)
1.3 L chicken broth 5 cup
2 cans pears in juice (14 oz / 398 ml)
cayenne pepper and black pepper to taste
In large pot; saute onions and garlic in butter until tender. Add potatoes, red peppers and broth. Bring to boil. Reduce heat, cover and simmer for 15 to 20 minutes or until vegetables are tender. Remove from heat. Add pears and let cool.
In a blender, cover and puree in batches. Return to pan. Stir in cayenne and black pepper. Cook until heated through.
Serves: 12