Red Pepper Horseradish Soup

Number of Servings: 6 (6 Oz.)

6 Medium Red bell pepper – roasted, skinned, and seeded
6 Tbsp. Prepared creamy horseradish
1 shallot – finely chopped
10 Oz. Heavy cream
Salt to taste
White pepper to taste
Vegetable oil for peppers

Rub peppers with oil, put on rack in oven, and turn oven on to 400º. Cook peppers till skins turn black, remove from oven and put into a paper sack to sweat. When skins of peppers have loosened, about 30 minutes, take out from paper sack and cut tops off, and remove seeds, scrape skin off with back of knife blade. When all the peppers are done, put into a blender, add prepared horseradish and minced shallot and blend till smooth. Put all ingredients into a saucepan, turn burner on to medium. Add heavy cream and season with white pepper and salt. Cook till slightly thickened or as thick as you like it and serve hot.