Red Pepper Soup

• 2 sweet or white onion
• 6 red bell peppers
• 4 or 5 carrots
• 2 heads of garlic
• 1 cup of heavy cream
• 6 cup water
• 2 bouillin vegetable stock cubes
• 3 stalks of celery
• salt
• fresh ground pepper
• 3 tbl of hot sauce
• 3 tbl of vinegar
• olive oil
• 3 tbl floor
• 2 tbl of butter

This meal is a smooth and is filling on a cold evening. It goes well with fresh bread or pita bread. It has a nice touch with the hot sauce and provides a change from sweet soups.

1. Preheat the oven to 475 F.
2. Place the red peppers on a cookie sheet or a piece of aluminum foil. You might want to use aluminum foil over your cookie sheet because the pepper juice will stain your sheet.
3. Cut off the tops of the heads of garlic and wrap with aluminum foil after covering the exposed areas with a small amount of olive oil and salt. You are going to roast the garlic for soup.
4. Slice carrots and onions into small piece and place on the cookie sheet with tomatos. You don't have to cut them too small because you will be puree them later.
5. Place the cookie sheet with the vegetables and the garlic into the oven for 30 minutes.
6. In a large pan (12 quarts) place the water and vegetarian bouillin cubes and bring to a boil.
7. Remove the onions, carrots and the garlic from the oven and place directly into the pan. Leave the pepper in another 15 minutes to blacken the skin. The garlic is soft and you should be able to squeeze it out of the husk into the soup. Be careful the garlic is HOT! Remove the burned portions of the onions, they will cause your soup to have a bitter taste if you leave them in. Add a tbl of salt and pepper.
8. Remove the peppers from the oven and wrap in plastic wrap. Let the pepper steam the skin off. After 15 minutes the pepper can be handled and you will want to remove the skin and seeds. Place in the simmering pot and cook for another 15 minutes.
9. Remove the solids from the soup and place into a blender. I use straining soup and do it in a couple of batches. Add the flour to the mixture and some of the fluid from the soup and puree the mixture and place back into the pot.
10. Once you have finished puree the vegetables add the heavy cream, vinegar, hot sauce (Use the amount of heat you feel like), and the chopped celery and allow the soup to come up to serving temperature.
11. Before you serve, place the butter in soup and allow it to melt. It brings out the creamy flavor of the soup.