• 3 1/2cups chopped onion
• 2tsp olive oil
• 9 lrg sweet red peppers(seeded & chopped)
• 3 cans chicken broth
• 1 Tsp sherry wine vinegar
• 1/4tsp salt
• 1/4tsp pepper
• chopped parsley & edible flowers(optional);

1. Saute onion in olive oil in lrg Dutch oven 5min or until tender. Add red pepper & broth; bring to boil. Cover, reduce heat, & simmer 15min. Remove from heat. Transfer pepper mixture in batches to container of electric blender or food processor; top w/cover, & process until smooth. Return pureed mixture to Dutch oven. Add vinegar, salt, & pepper. Cook over med-high heat until thoroughly heated. Garnish servings w/chopped parsley & edible flowers, if desired. Serve & Enjoy!

This is a new and interesting way to enjoy those red peppers that some of us don't like. I personally will only eat them in this soup. I just can't seem to enjoy them any other way.