SOUP RECIPE: Red Pepper Soup

4-large sweet red peppers
1-tbsp butter
2-onions, chopped
2-garlic cloves, minced
2-tsp paprika
1-tsp sugar
2-tbsp lemon juice
1/4-tsp cayenne
Salt and pepper
1-cup water
4-cups chicken or vegetable stock

Place peppers on baking sheet
Roast in 500* oven about 20 minutes, turning occasionally, until evenly charred
Remove peppers; place under large upturned bowl
Let stand 10 minutes
Working over a bowl, remove as much of the skin from peppers as possible, reserving any juice
Cut peppers into 1 inch strips
In large saucepan, melt butter over medium-low heat; cook onions 10 minutes, until softened, not brown
Add peppers and their juice, garlic and 1-cup water; cook uncovered for 10 minutes
Stir in stock, paprika, and sugar
Bring to a boil over medium-high heat
Reduce heat to medium-low; simmer uncovered for 20 minutes
Remove from saucepan and place in food processor or blender
Process until smooth
Stir in lemon juice and cayenne
Season with salt and pepper

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