2 med. onions, sliced
3 green bell peppers
3 red bell peppers
1 qt. chicken stock
1 1/2 c. heavy cream
2 tbsp. butter
2 cloves garlic, chopped
Some fresh basil
Salt and pepper to taste

Cut the red bell peppers in half and discard the seeds. Cut them into slices. Saute the onions, bell peppers and garlic with 1 tablespoon butter until soft. Add the chicken stock and let boil for 10 minutes. Then add 3/4 cup cream and continue to boil for 3 minutes. Place into blender and puree until smooth. Add salt and pepper to taste. Serves 4-6.