Instructions: Heat oil in a large saucepan over medium-low heat. Add onion and garlic and cook until golden, stirring often - for about 10 minutes. Add 1 tablespoon of capers and the red pepper flakes, and cook for about 3 minutes, stirring often.

Add yellow peppers and salt, cover, and cook 10 minutes, shaking often. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 30 minutes - until the peppers are soft.

Puree the mixture, then strain back into the saucepan. To hold, refrigerate at this point.

When ready to serve, warm up over low heat, ladle into bowls, garnish each with a few capers, and serve.

Comments: A beautiful soup - golden yellow in color and of medium consistency - that sets off both humdrum and exotic dinners to a "T"; serve hot as a first course to 4 people.

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