Companion Smoky Bell Pepper Soup with Chorizo

• 6 large red bell peppers
• 1 medium onion
• 4 small cloves garlic
• 1/4 lb chorizo
• 1 tsp smoked paprika
• Salt, to taste
• 2 cups chicken broth
• 2 tsp sherry vinegar
• 1/2 cup whipping cream

1. Wash the peppers, remove seeds and cut in quarters. Peel and roughly chop the onion and garlic. Dice the chorizo.

2. Place peppers, onions, garlic, chorizo and smoked paprika in the bowl fitted with the ultrablade knife. Season with salt. Add broth and vinegar and launch the P1 soup program.

3. At the end of the program, add whipping cream and mix at speed 12 for 30 seconds. Serve hot or cold.