Creamy Red Pepper Soup

I have been meaning to try this recipe for quite some time. Considering it was in the Nov 2005 issue of Everyday Food, I'd say I've been meaning to make this soup for about 4 years! It didn't disappoint. I made it, used my immersion blender (bonus!) and invited Staci to lunch. Her words, "This is blog worthy." So there you have it folks, another soup to tantalize your taste-buds this fall. We enjoyed ours with a loaf of homemade wheat bread.

Ingredients

Serves 4

• 2 tablespoons butter
• 1 rib celery, chopped
• 1 small carrot, chopped
• 1/2 small onion, chopped (1/2 cup)
• 1 small garlic clove, minced
• 3 medium red bell peppers, ribs and seeds removed, and cut into 1-inch chunks (5 cups)
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 1 bay leaf
• 1/2 cup heavy cream
• 1 pinch sugar
• Coarse salt and ground pepper
• 2 tablespoons roughly chopped chives, for garnish

Directions

1. In a large saucepan, melt butter over medium-low heat. Add celery, carrot, onion, and garlic; cook until onion is opaque and carrot is crisp/tender, about 10 minutes.
2. Add peppers, broth, 2 cups water, and bay leaf; bring to a boil. Reduce heat to medium, and simmer until peppers are very tender, about 15 minutes.
3. Remove bay leaf; puree soup in batches in blender. Return to pot; add cream and sugar. Season with salt and pepper. If necessary, gently reheat before serving, and garnish with chives