for mothers & mothers-to-be
               in rome, italy		  
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Red Pepper Soup
This soup is easy to make & very delicious! Serves 4-6

from "Still Life With Menu" by Molly Katzen submitted by Lynn Apple

Ingredients

1 to 2 tablespoons butter or olive oil
2 cups of minced onion
2 cloves garlic, minced
1 teaspoon salt
freshly ground black pepper to taste
1/2 teaspoon ground cumin 5 medium sized red bell peppers ,sliced
1 tablespoon unbleached white four
1/2 soup stock or water
2 1/2 cups milk at room temperature (low fat or soy is OK)

optional toppings: thinned sour cream (thin by whisking slightly)
minced fresh coriander
minced fresh basil



Method

1)Melt the butter or heat the oil in a large soup pot. Add onions & garlic and cook slowly with salt & pepper& cumin.
2) After about 5-8 minutes (when the onions are clear & soft) add bell peppers. Sit & cover. Cook over low heat 10-15 minutes, stirring intermittently.
3) Gradually sprinkle in the flour. Cook stirring another 5 minutes.
4) Add stock or water, stir, cover and cook 2-3 minutes. remove from heat.
5) Purée, bit by bit with the milk. Return to pot and heat very gently.
6) Serve topped with sour cream & herbs if desired