Ingredients:

12 red pepper
¼ cup olive oil
1 large onion (julienne)
1 jalapeño pepper (sliced thin)
2 teaspoons garlic
2 laurel leafs
8 cups chicken broth
Salt, pepper

Instructions:

Wash the peppers and coat them with the olive oil. Broil them on a cookie sheet untill the peel turns golden brown. Remove from oven and let cool. Once cooled, remove the stems and seeds.

In a large saucepan, sauté onion, garlic, jalapeño pepper and larel leafs. Add the broiled pepper and sauté for a few more minutes.

Pour chicken broth in the saucepan, bring to a boil, then lower the heat and let simmer. Add salt and pepper to taste. Let the peppers cook until they get tender. remove from heat and let cool.

In a food processor, turn the soup into a purée at high speed. Pour the soup in an other saucepan while straining. Put back on low heat and let simmer until it gets to the desired consistency.