RED PEPPER SOUP

2 tab. olive oil

8 large red bell peppers, seeded and coarsely chopped

3 carrots, peeled and sliced ¼” thick

3 shallots, peeled and chopped

2 cloves garlic, chopped

1 quart chicken stock

1 ripe pear, cored, peeled, and chopped

1/8 to ¼ cayenne pepper

¼ to ½ orange juice, optional

garnishes; sour cream or yogurt, chopped cilantro leaves

In 12” skillet with cover, heat oil over medium heat. Add peppers, carrots, shallots and garlic. Cover and cook for 15 min., stirring occasionally. Do not let vegetables brown. Add the chicken stock and pear. Simmer 20 to 30 min. Let cool, slightly. Puree the soup through a food mill or food processor. Season to taste with cayenne pepper. If soup is too thick, thin with orange juice. Add a tea. of sour cream or yogurt and a sprinkle of cilantro. Serve hot or cold.