6 large red bell peppers
2 tbs olive oil
2 tbs butter
1 med onion,chooped
1 large garlic glove minced
1 1/2 c chicken broth
fresh ground pepper,salt
2 tbs chopped fresh basil
1/2c of cream

broil peppers till charred on all sides. Place in closed paper bag and let stand 10 minutes. Remove skin,seeds and membranes and chop. Heat oil and butter and saute onion and garlic till tender. Add peppers and broth and simmer uncovered for 15 minutes. Transfer to blender container and puree. Season with salt and pepper. Add basil and cream. Heat gently but do not boil.
This is great spinach pasta.