Roasted Red Pepper Soup

4 large red peppers

2 Tbsp butter or margarine

1 large red onion chopped,

2 garlic minced cloves

4 cups chicken broth

1 Tbsp lemon juice,

Salt to taste

½ tsp ground pepper

fresh basil for garnish

Cut pepper in quarters or halves. Remove seeds and place cut side down on a cookie sheet.

Broil until skins are blackened. Place in paper bag or a pot with a lid to steam.

Melt butter in pan and sauté onions and garlic until soft.

 Remove cooled peppers from bag and peel off skins.

Cut into chunks and add to onions and garlic.

Cook 2 - 3 minutes add broth, cover and simmer 20 minutes.

 Add lemon juice.

In a blender, food processor or hand blender, mix until smooth.

Season with salt and pepper, Garnish with basil (optional) serves 4 - 6

From the kitchen of

Donna Miller

Church Wisdom from Kids

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