Ingredients

Instructions

  1. In a casserole, melt 2 teaspoons of butter.
  2. Brown the peppers 5 minutes.
  3. Pour 1 cup of chicken stock.
  4. Let boil 4 minutes.
  5. Mix in a blender and set aside.
  6. In a casserole, melt the remaining butter.
  7. Add the flour and stir.
  8. Add the mixture of peppers and the remaining chicken stock.
  9. Bring to a boil by stirring continuously.
  10. Add the cream of tomatoes.
  11. Simmer 5 minutes.
  12. Add salt and pepper.
  13. And it's ready to serve!