Red Pepper Soup
Rinse the peppers, cut in half, remove the seeds and white ribs and cut into quarters. Cut one quarter into very thin strips, coarsely chop the other peppers. Peel and finely chop the garlic and onions.
Heat the oil in a medium saucepan, add the onion and onion and garlic and saute until translucent. Add the pepper quarters and sauté for another 2 minutes. Pour in the broth and bring to a boil. Reduce to a simmer, cover and cook 30 minutes. Rinse the thyme, shake dry, pluck off the leaves and chop. Add the thyme and cream to the pan after 20 minutes. Simmer until the vegetables are tender.
Working in batches if necessary, transfer the soup to a blender and puree. Season with salt, pepper and cayenne pepper. Ladle the soup in heated bowls and sprinkle the pepper strips over. Serve with white bread.