Recipe - Roasted Red Pepper And Sweet Potato Soup

2 Red bell peppers; roasted,
patted
; dry, and chopped
1 One half Sticks unsalted butter;
softened (Three fourths cup)
1 teaspoon Fresh lemon juice; or to
taste

In a food processor puree the roasted peppers, add the butter, the lemon
juice, and salt and black pepper to taste, and blend the mixture until it
is smooth. Serve the butter with grilled vegetables or grilled chicken.

Gourmet May 1990

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