Lunch: Creamy Red Pepper Soup Recipe

Ingredients

2 large onions, chopped
1/4 cup butter, cubed
4 garlic cloves, minced
2 large potatoes, peeled and diced
2 jars (7 ounces each) roasted red peppers, drained, patted dry and chopped
5 cups chicken broth
2 cans (15 ounces each) pears in juice
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper

Instructions

In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears; let cool.
In a blender, cover and puree in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through.

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