Melt the butter in a large saucepan over medium heat. Add capsicum, onion and garlic and fry for 5 to 10 minutes or until tender.
Pour in the stock, stirring well, then reduce heat to low and simmer for 30 minutes. Transfer to a food processor or blender and purée until smooth.
Run the soup through a sieve and return the liquid to the saucepan over medium low heat. Stir in the cream and season with salt and pepper to taste. Allow the soup to heat through, about 5 to 10 minutes.
Great tasting soup. I roasted capsicums and removed skins beforehand, this eliminates the need to strain the soup later on. Also added one teaspoon of cayenne pepper. Loved it, loved it. - 29 Aug 2009
This recipe is much easier if you puree the soup using an immersion blender right in the soup pot, before adding the cream. For a nice flavour, roast the capsicums ahead of time in a 225 degree oven, turning once or twice until brown and puffy on all sides. Cool, peel, remove stems and as many seeds as you can. Add to sauteed onions and garlic and proceed with the recipe. Cayenne pepper is great in this, as suggested by others. THANK YOU! - 08 Oct 2008
This soup was FABULOUS!! I loved it and will definitely make it over and over again. I took the advice of my fellow cooks and stirred in some cayenne. Yum! Instead of using a blender I stuck my hand blender into the pot. This soup was great hot or cold. I can't wait to make it again! - 08 Oct 2008