Broccoli and Red Bell Pepper Soup

Ingredients

• 2 tablespoons butter
• 1 onion, finely chopped
• 1 pound broccoli (chop both florets and stems)
• 2 1/2 cups vegetable stock
• 1 1/2 cup water
• 1 medium red bell pepper, cut into quarters
• 3 tablespoons yogurt (if you like)
• Salt and pepper to taste

Directions
In a large saucepan, melt the butter and cook the onion until it becomes translucent. Put all the broccoli (except one cup of the florets) into the saucepan and cook until the broccoli begins to soften. Add the vegetable stock and bring to a boil. Reduce the heat, cover, and allow to simmer for about 20 minutes. While this is simmering, bring water to a boil and add the remaining florets until they become tender. Remove the florets and place them in cool water (this helps them keep their bright color). On a broiler pan, place the red peppers shiny-side up and broil them for about 10 minutes or until the skin becomes blistered. Turn them over fairly often so as to avoid burning. Remove the peppers from the broiler, allow to cool, and remove the skin. Chop them into small pieces. When the soup mixture is done simmering, place it in batches into a blender and puree it until it is smooth. Return it to the saucepan and add the yogurt if you choose to do so and the remaining florets. Serve in soup bowls with the red bell peppers sprinkled over the top as a garnish.