Roasted Red Pepper Soup With Sour Cream

Yield: 6 servings
Prep time: 15 minutes
Cook time: 45 minutes
10 large red peppers

Ingredients:

• 1/2 package (3.5 oz) Tnuva Butter
• 4 cloves of garlic
• 1/2 container (4.5 oz) Tnuva Feta Cheese, coarsely chopped
• 1 ½ cups yogurt
• 1/2 cup whipping cream
• 1 teaspoon salt
• 1 tablespoon sugar
• Ground black pepper

Serve with:

• 3 tablespoons whipping cream
• ½ container (8 oz) sour cream

Instructions

1. Using a charcoal grill, roast the red peppers whole until skin is lightly blackened. (If you do not have a charcoal grill, a gas burner or the grill setting in your oven will do.) Place peppers in a plastic container or bag, and cool. Once the peppers are cooled, remove the skin, chop roughly, and deseed.
2. In a medium sized pan, melt the butter. Add peppers and garlic, and fry for about four minutes. Add the cheese and cook for another 3 minutes.
3. Transfer the pepper, garlic, and cheese mixture to a blender or food processor, and process until you’ve attained a smooth consistency. Add yogurt, cream, sugar, salt and pepper and stir.
4. Serve in bowls with a swirl of cream. If you like, use a knife to create patterns. Finally, top with a dollop of sour cream. If serving hot, heat the soup until simmering, then top with cream.