CREAMY RED BELL PEPPER SOUP

1 tbsp. unsalted butter
1 lb. red bell peppers\cooked, seeded and chopped
1 cup onion, chopped
1 small leek, cooked, white part only, split lengthwise, rinsed, dried and chopped
1 tbsp. fresh dill, minced
4 cups vegetable stock
1/2 cup low fat ricotta cheese
1 tbsp. port wine (optional)
1/8 tsp. white pepper
1 cup cool herb croutons

Melt butter in a heavy non-reactive saucepan over medium low heat. Saute bell peppers, leek, dill and onion 6-7 minutes, stirring frequently until vegetables are softened.

Add stock and simmer 20 minutes, stirring occasionally. Remove from heat and set aside 10 minutes to cool slightly.

Puree mixture (in batches if necessary) in a food processor or blender. Add ricotta cheese and wine to last batch processed. Season with white pepper and salt to taste.

Return soup to saucepan over medium low heat, stirring frequently until hot. Do not boil.

Serve with croutons.