A flavorful cream soup with puréed green peppers and onions.

Green Pepper Soup

4 large green peppers, chopped

2 large onions, chopped

1 tablespoon butter

1 tablespoon vegetable oil

1 tablespoon all-purpose flour

4 cups chicken broth

1 cup half-and-half

1/4 teaspoon salt

1/4 teaspoon pepper

Sliced green onions for garnish

1. Saute green pepper and onion in butter and oil in a Dutch oven. Stir in flour until smooth and cook 1 minute, stirring constantly. Gradually add chicken broth. Bring to a boil; reduce heat and simmer 5 minutes.
2. Spoon half of mixture into a container of an electric blender; (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!); process until smooth. Repeat procedure with remaining pepper mixture.
3. Return mixture to Dutch oven; stir in half-and-half, salt and pepper. Cook over low heat, stirring constantly, until soup is heated. Garnish with sliced green onions, if desired.

Makes 7 cups.