Red Pepper Soup

- 4 large red bell peppers, roasted, peeled and cleaned
- 2 large leeks, sliced and green parts removed
- 3 garlic cloves, peeled and smashed
- 2 oz unsalted butter
- 3 cups chicken stock or vegetable stock
- salt and pepper to taste
- 1 cup heavy cream
- 2 tablespoons dry sherry

Directions:
Melt butter in a large pot and add peppers, leeks and garlic. After about sauteing about 5 minutes, add stock, salt, and pepper and simmer for about 30 minutes. Once cooled, puree and add cream and sherry. Cook until heated through and serve with cheesy croutons.