Pepper Soup

1/2 c. butter
4 bell peppers (a combination of red, yellow, and orange), seeded, deribbed, and diced (we use a garlic chopper to get the pieces really really small)
1 medium onion, diced
1 c. all-purpose flour
6 tsp. chicken bouillon mixed with 6 c. boiling water
2/3 c. half and half
ground basil, to taste
pinch of thyme
ground pepper (a lot)
dash or two of coriander

Pepper soup

In a stockpot or large saucepan over medium heat, melt the butter. Add the peppers and onion and cook, covered, stirring once or twice, for 5 to 7 minutes, or until the vegetables are tender but not browned. Stir in the flour until blended with the vegetables. Add the chicken stock, a cup at a time, stirring after each addition to blend with the flour and vegetables. Add in the basil, thyme, pepper, and coriander (when Chris makes this soup, he leaves out the thyme and coriander). Reduce the heat to low and simmer for 45-60 minutes, or until the vegetables are tender, stirring occasionally. Whisk in the half and half. Simmer until heated through. Serve hot.

Adapted from the Irish Pub Cookbook