wyo_rose

2 Red Bell Peppers
1 can Chicken Broth
2 cloves garlic
2 tablespoons onion
1/4 - 1/2 cup cream (optional)

It's best to roast your red peppers (either in the oven, deep fry, over a fire), then peel them. I was in a hurry and just put them in the blender with half the broth and missed out on the enhanced flavor and had to put up with the pieces of skin.

Then I blended in the garlic and onion and put it in a skillet to boil with the rest of the broth.

It boiled down some and we served it over pork medallions. DEELISHISH!!

For the second helping I stirred in the cream and it was even better!

I'm making some more tomorrow after properly roasting and skinning the peppers.

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