4 Servings 30 min Cook
2 Tbsp Butter
1 Onion Onions
2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 1/3 Cup, chopped Green Bell Pepper
1 Pepper, large (3-3/4" long, 3" dia) Yellow Peppers
6 Cup Chicken Stock
1 Tsp Paprika
Melt one tablespoon of the butter over medium heat
Sweat the onions for 5 minutes until translucent and slightly yellow.
Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers.
Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to desired degree of doneness.
Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined.
Bring the soup to a boil, reduce down to a simmer and cover.
Every 5 minutes, gently stir the soup.
Simmer for 30 minutes.
Blend, if desired, before serving.