Fresh from the Source

my latest summer effort; Chilled summer roasted red pepper soup; with crab and asparagus---Recipe;
4 fire roasted red peppers peeled and seeded
1/2 cup diced leeks and 1 cup diced onion sweated in 3 tbsp. butter
3-4 cups chix or veg broth
1/2 tsp smoked paprika and 1 tsp regular paprika
1/2 cup light cream
2-3 tbsp. flour mixed with 1/4-1/2 cup broth to make a thickener.
While leeks are sweating add chopped red pepper and cook 2-3 mins. Add broth with cream and simmer 3-4 minutes. thicken slightly with flour/broth mixture until a thick soup consistency. Puree the mixture and chill and season with salt and pepper to taste. Garnish with crabmeat, asparagus (and sour cream if desired)