6 servings
4 medium sweet red peppers
5 tablespoon chopped Italian parsley
2 medium garlic cloves
4 cups chicken broth
1 tablespoon paprika
4 cups 35% cream
salt
1-2 tablespoon Sambuca liqueur
Parmesan cheese
Italian crackers
Wash, de-seed and slice the peppers.
Puree in food processor with parsley and garlic. combine with chicken broth and paprika.
Add the cream and bring to the boil. Simmer for three minutes.
Season with salt, and add the Sambuca.
Serve with Parmesan cheese and Italian crackers.
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