2 lbs. sweet red peppers
1 med. onion
1/4 lb. butter
1 tbsp. oregano
1 tbsp. basil
2-3 tbsp. flour
2 c. chicken stock
1/2 lb. fontina cheese
1 pt. med. cream

Slice peppers and onions into small pieces and cook in a medium size pot with butter. Add oregano and basil. When peppers are cooked add flour a little at a time and slowly add stock. Bring to a boil. Add shredded cheese and stir until melted.

Use a blender to make a thick paste. Add medium cream to bring to desired consistency. Heat and serve with a thinly sliced red pepper ring. Makes approximately two quarts.