Instructions: In a medium size heavy-bottomed pan, melt the butter at medium high heat and add the onion, carrot, and celery and saute. Once vegetables have slightly softened, lower the heat to medium and add the garlic and continue to cook until vegetables have completely softened - approximately 10 minutes. Be careful to stir frequently as to not let the bottom burn. Add the peppers and continue to cook for another 10 minutes. Add the stock and approximately 1 teaspoon salt and 1/2 teaspoon black pepper or to taste and stir. Puree the ingredients either with a hand held blender or food processor or pour ingredients into a blender. Once ingredients have been pureed, return to the pot and remove from heat. Add the warmed cream and stir until incorporated.

Divide the soup immediately into the four bowls and top with the sliced basil leaves. One more crack of the pepper grinder and serve immediately.

Preferably with a good piece of rustic bread.

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