Roasted Red Pepper Soup

Josiah Jones - Executive Chef

South Street Original Crab Shack and Dive Bar

Ingredients:

1 lb roasted red peppers (in jars)

1 chicken boullion dissolved in 3 cups warm water

4 oz. heavy cream

1 clove minced garlic

Salt and pepper to taste

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Preparation:

Mix all ingredients in a pot and bring to a boil.

Puree in blender and serve.

Serves: 2-4