Cream of Green Bell Pepper Soup

Served at the dinner seen just below, this thin, silky soup makes a wonderful starter course and is perfect for vegetarian guests. Light in texture yet rich on the tongue, a small bowl sided with a toasted sandwich would make an excellent luncheon entree as well. For maximum flavor prepare the day before serving.

2 T. butter / 1 T. olive oil / 2 very large green bell peppers, chopped coarsely / 1 small onion, chopped / 2 T. flour / 2 12-oz cans vegetable stock or broth / 1 t. dried oregano / salt and pepper / 2/3 cup heavy cream

1. In a medium saucepan saute peppers and onions in olive oil and butter over medium heat for about 10 minutes. Do not let the veggies brown.


2. Add flour, stir well and cook for 1 minute.


3. Add broth and stir well to dissolve flour. Bring to a boil, reduce heat and simmer - with oregano now added - for 15 or 20 minutes.


4. Remove from heat and cool slightly, then puree in blender until very smooth. You may need to further push through a sieve or food mill to obtain velvet-like texture.


5. Return to sauce pan and over very low heat season with salt and pepper and add cream.


6. Continue to heat but do not allow to boil. Serve with croutons.