This unique take on creamy soups uses yellow peppers. Take advantage of the bounty (and economy) of yellow peppers in the summer months; freeze some of this before thinning it out with more broth or water, to enjoy a quick and simple meal at a later date.

Ingredients:

• Approx. 5 lb. yellow peppers, left whole
• 4 pears (Bosc works well), halved and cored
• 1/2 c. corn flour (not corn meal)
• 1/2 c. olive oil
• 1 to 2 c. boiling water
• salt to taste
• 1/2 c. olive oil (or cream)
• 1/2 c. creme fraiche (or yogurt or sour cream)

Roast for 30 minutes, in large iron skillet in 475 degree oven, until blackened on one side: > Approx. 5 lb. yellow peppers, left whole

30 minutes later, peppers should be done on one side. Turn, and move peppers to side of pan, adding to the pan: > 4 pears, halved and cored, laid flat in pan

Meanwhile, make the following roux, mixing the corn flour and oil together first, adding the boiling water to make a thick sauce, boiling the sauce for 2 minutes: > 1/2 c. corn flour (not corn meal) > 1/2 c. olive oil > 1 to 2 c. boiling water > salt to taste

Set roux aside. When peppers and pears are done (pears should be somewhat soft), let cool, then peel, core, and seed the peppers and peel the pears. Add to a processor (or blender), mixing until smooth, with: > 1/2 c. olive oil (or cream)

Last, add the cooked roux to the processor, mixing well. To serve, add enough hot water, stock, or cream to make a soup-like consistency; heat until warmed, stirring occasionally (or microwave in a ceramic soup tureen).
Put up extra of the soup in pint containers, freezing until needed.