CREAMY BELL PEPPER SOUP

• 1 cup red bell pepper, diced

• 1/2-cup onion, diced

• 1 minced garlic clove

• 2 tablespoons butter

• 2 tablespoons flour

• 1/2-teaspoon marjoram

• 3 cups vegetable or chicken broth

• 1 1/2 cups milk

• ¼ teaspoon white pepper or to taste

• 1 teaspoon salt

In a small stockpot sauté bell pepper, onion, and garlic in butter, until vegetables are tender. Sprinkle flour and marjoram over pep­pers and onions. Stir and cook for 3 minutes. Gradually add broth and cook, stirring occasionally until smooth and slightly thickened. Cover and simmer gently for 30 minutes. Puree in blender until smooth; add milk, salt, and pepper. Reheat before serving and gar­nish with raw red bell pepper slices. Serves 4.

DID YOU KNOW: The green bell pepper and the red bell pepper are actually from the same plant; except the red bell pepper is left on the vine for the sun to sweeten as it turns from green to red.