| | Directions | | In a 3 quart saucepan over medium heat, melt butter. Add bell pepers and onions. Cook, stirring occasionally, until onions are soft but not browned. Mix in cumin and cayenne; then add stock. Bring to boil, cover, reduce heat and simmer for 20 minutes. Puree in blender for food processor. Return puree to cooking pan. Mix in lemon juice. Taste; add salt if needed. Reheat; serve in warmed bowls, garnished with parsley. |
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| Ingredients | | - |  | 3 tablespoons butter |
| - | | 3 red bell peppers (1 1/4 lbs seeded and chopped (large) |
| - | | 1 onion, finely chopped (medium) |
| - | | 1/4 teaspoon ground cumin |
| - | | Pinch cayenne pepper |
| - | | 3 1/2 cups chicken or vegetable stock or 2 cans (14 1/2 ounce each) |
| - | | 2 teaspoons lemon juice |
| - | | salt to taste |
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