Yellow Pepper Cream Soup

Yellow Pepper Cream Soup

6 yellow bell peppers

1 quartered onion

2 cups condensed milk

¼ cup lemon juice

¼ cup white miso

¼ cup cilantro, chopped

1 teaspoon of ground fennel 

12 sprigs of cilantro for garnish

1.  Preheat oven 325ºF.

2.  Wash, dry, half and seed peppers, rub skins with oil.

3.  Place pepper halves on baking sheet along with onion quarters and roast for 30-40 minutes or

     until pepper skins are soft and begin to shrivel and onion becomes golden brown.

4.  Remove veggies from oven and place peppers in brown paper bag to steam 10 minutes.

5.  When cool, remove loosened skins from peppers.

6.  In blender, combine peppers, onion, milk, lemon juice, miso, cilantro, and ground fennel and

     blend until smooth.

7.  Serve hot or cold and garnish with cilantro.