Ingredients
1 ea Green bell pepper
1 ea Orange bell pepper
1 ea Red bell pepper
1 ea Yellow bell pepper
1 cup Lactose Free or Soy milk
2 oz HACO-Swiss Cuisine Santé White Roux
1 oz Extra Virgin Olive Oil
1/4 oz Rosemary, minced
1 oz HACO-Swiss Cuisine Santé Chicken Stock
2 oz White wine
1 qt Water

Preparation
Rub Extra Virgin Olive Oil to each of the bell peppers. Roast the peppers at 450°F for 20 minutes. Once the peppers are ready, place in cold water to peel off skin.

Sauté peeled peppers in Extra Virgin Olive Oil, then add 2 oz of white wine, bring to a boil. Stir occasionally and remove from heat. Add 1 qt of water and bring to a boil. Incorporate 2 oz of White Roux into boiling water, cook for 3 minutes. Add the peppers and puree. Add 1 cup of lactose free or soy milk to the bell peppers. Let simmer for 10 minutes. Add 1 oz of Chicken Stock. Incorporate the 1/4 oz rosemary by stirring.

Setting
Place soup in desired serving dish and then garnish as desired.

Specialty Ingredients
#723 HACO-Swiss Cuisine Santé Chicken Stock
#730 HACO-Swiss Cuisine Santé White Roux
#20103 Extra Virgin Olive Oil