Roasted Red Bell Pepper and Pear Soup

We enjoyed this mild soup on a rainy chilly fall day. It tasted wonderful. Red bell peppers and pears make a great combination, lightly sweet and mildly flavored with a warming red color.

Serving Size: 4

Ingredients:

• 3 large red bell peppers, roasted, deseeded and sliced
• 1/2 jalapeno pepper, deseeded and minced
• 1 clove garlic, minced
• 1 tablespoon oil
• 2 spring onions, white part only and chopped
• 2 cups vegetable bouillon
• 1 pear, peeled, cored and chopped

Directions:

1. Heat the oil in a soup pot.
2. Add the chopped spring onion and garlic, begin to saute.
3. Add the roasted bell peppers and saute lightly until the onions begin to soften.
4. Add the vegetable bouillon and bring to a soft boil.
5. Add the chopped pear and cook until the pear is soft.
6. Puree the soup.
7. Season to taste with additional seasonings as needed.
8. We served the soup garnished with a few chives from chopping the green parts of the spring onions.