4 red bell peppers
4 tablespoons butter
2 onions, chopped
2 cups heavy cream
3 tablespoons lemon juice
2 1/2 cups chicken broth
Roast red bell peppers under a broiler until speckled. Peel, seed and dice.
Melt butter in a saucepan and heat the diced red bell peppers with chopped onions until tender, about 15 to 20 minutes.
Process in a food processor with cream, lemon juice, and chicken broth. Place in a saucepan and heat through.
Makes 6 servings.