Red Pepper Soup

Ingredients
4 Red Peppers, chopped
1 large Onion,chopped
3 oz (85 gms) Butter
Pint (600ml) Chicken Stock
Salt and Pepper
Tabasco sauce
Method
Fry onions in butter for 3 mins.
Add chopped peppers, season and cook for a further 5 mins.
Add chicken stock bring to boil and simmer for 20 mins.
Allow to cool slightly and then liquidise.
Pour back into saucepan, stir in a few drops of tabasco to your own taste
Serve with a swirl of cream or creme fraiche and chopped parsley or chives + croutons if you have any