Pep up the Holidays with this Soup

Once, so long ago that the memory is now almost lost in the mists of Time, I was a good cook. I cook for my son, I cooked for my poodles, I cooked for my SO. I even won prizes for my recipes. Slaving over a hot stove was an acceptable event for those delicious Southern meals. Now? It's instant this and instant that, and the microwave. Meals in 5 minutes. Oh, well...

Today, however, I'm digging into my musty ol' recipe book and sharing a little gem which won me an award in the Beta Sigma Phi Annual Cookbook competition back in 1999...or was it 1997? No matter. Here, Ladies, is my famous Red Pepper Soup. It's perfect for the holidays, because of its bright color, as well as its zippy taste.

4 medium red Bell Peppers
1 medium yellow Bell pepper
2 small red Serrano peppers (other mild hot pepper such as Hungarian can be substituted)
3 gloves garlic
1 tbsp olive oil
1 14.5 oz can chicken broth
1/2 C whipped cream (optional)
Fresh basil leaves (optional)
Salt/pepper to taste

Remove seeds, stems, and membranes from peppers. Chop into squares. Slice garlic. Boil all until tender. Run through blender until pureed. Pour into large saucepan and add salt and pepper to taste and olive oil. Add chicken broth, stir until well-blended. Cook until heated throughout and ladle into soup bowls. May be garnished with a fresh basil leaf and a dollop of whipped cream (optional).

This makes 4 servings. 195 calories per serving.