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Roasted Red Bell Pepper Soup

4 red bell peppers
4 tablespoons butter
2 onions, chopped
2 cups heavy cream
3 tablespoons lemon juice
2 1/2 cups chicken broth

1. Roast red bell peppers under a broiler until speckled. Peel, seed and dice.
2. Melt butter in a saucepan and heat the diced red bell peppers with chopped onions until tender, about 15 to 20 minutes.
3. Process in a food processor with cream, lemon juice, and chicken broth. Place in a saucepan and heat through.

Makes 6 servings.