4 med. red bell peppers, chopped
2 leeks, white part only, chopped
1 med. carrot, diced
1 med. onion, chopped
3 tbsp. butter
2 c. chicken stock
2 c. heavy cream
Salt and white pepper to taste

Saute vegetables in butter until softened. Add stock and cream. Lower heat and simmer 30 minutes. Puree in blender by batches. Simmer soup 15 minutes or more. Season with salt and white pepper; serve as an appetizer in demitasse cups. Serves 4-6 people. Recipe doubles easily.