Serves:6

Ingredients:

	4 large sweet red bell peppers
	1 onion, chopped
	1/4 Cup virgin olive oil
	5 Cups chicken stock
	1/2 Cup light cream
	salt and fresh ground white pepper to taste

Method:

Roast peppers then peel. Save any liquid that drains off and strain it to remove any seeds. Cut peppers in strips. Sauté onions in olive oil until clear then add peppers and reserved juice. Cook for one minute. Remove and puree in a blender or food processor. Put back on stove and whisk in cream. Season with salt and pepper, to taste and heat thoroughly, do not boil.