Cold Sweet Pepper Soup with Sage The hue of this remarkably simple dish will vary depending on the variety of sweet peppers used. I like a combination of red, yellow, and orange. Makes 4 Servings
	Ingredients: 1 tablespoon butter 1 medium onion, chopped 2 pounds red, or a combination of red, yellow, and orange bell peppers, roasted, peeled, and seeded 1 quart defatted Chicken Stock Kosher salt and freshly ground black pepper to taste 2 to 3 teaspoons fresh sage, finely chopped 1 cup evaporated skim mil
	Instructions: 1. Put butter in a large saucepan or a small Dutch oven, preferably with a heavy bottom, and melt butter over medium heat. 2. Add onion and cook until softened, about 3 to 4 minutes. 3. Dice peppers and add to the pan. 4. Cook a few minutes, stirring do not let onion or peppers brown and then add the Chicken Stock. 5. Bring to a boil and simmer gently 30 minutes. 6. Puree in a food processor or food mill. 7. Add salt, pepper, 2 teaspoons of the sage, and the milk, and return to the pan. 8. Cook 10 minutes more without boiling. 9. Adjust seasonings and chill.

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