Cream of Red Bell Pepper Soup

I use a hand blender for many of my pureeing needs. If you don’t have one or a food processor, use your blender and just keep mashing down the peppers.

     One 24-ounce jar marinated red peppers, drained
     One 12-ounce can evaporated milk
     One 14-ounce can chicken broth
          optional: 1 tablespoon cornstarch
          pinch of cayenne pepper

Puree the drained peppers until they have a consistency about like applesauce. Pour pureed peppers into medium-sized saucepan. Add milk and chicken broth, stirring over medium-high heat until it begins to boil softly.

If you would like a chowdery soup (which I prefer), add the cornstarch dissolved in a little cold water and stir a few minutes more, until soup has thickened.

Serves 6