Roast off your peppers. Place on open flame until charred. Stuff 'em in a bag and let them steam for 10 minutes. Peel off most of the char, take out the seeds and dice up the flesh of the pepper. Set aside.

In your soup pot, sautee up 2 cloves of garlic and a shallot and S&P. Use unsalted butter. About 3 minutes or until tender. Add a tsp more of butter and a tsp of flour. Whisk up for your rue. Add in 4 cups of your homemade chicken stock and the reserved roasted peppers. Simmer for a while.

Tranfer to blender in batches or use a boat motor to pureƩ with a can of condensed milk.

Return soup to pot and simmer.

I added some artichoke ravioli and topped with fresh basil for mine on the first night. Gave a portion to my Dad and then had a nice dinner two days later with a ham and swiss panini.