Soupe aux poivrons rouges

3 Tbsp of virgin olive oil
3 Tbsp of unsalted butter
5 large red bell peppers, chopped
1 medium onion, minced
3 stalks of celery, chopped
1 1/2 quarts of homemade chicken broth
salt and cayenne pepper to taste
3 Tbsp of fresh lemon juice
parsley 

  • Heat the oil and butter in a saucepan over low heat.
  • Add the peppers, onion and celery and cook until the onion is soft but not browned.
  • Add the chicken broth and season with salt and cayenne.
  • Bring to a boil, cover, reduce the heat and simmer for 20 minutes.
  • Strain the broth into a bowl.
  • Place the vegetables in a food processor or blender with a little of the broth.
  • Purée.
  • Return to the remaining broth and adjust the seasoning.
  • Chill until ready to serve, then stir in the lemon juice and garnish with parsley.