Roasted Pepper Soup with Canadian Swiss Cheese

Ingredients

• 3 to 4 yellow and red bell peppers, roasted and cut into strips
• 2 tbsp (30 mL) butter
• 2 cloves garlic, chopped
• 1 tsp (4 mL) ground marjoram
• 1/4 cup (60 mL) flour
• 4 cups (1 L) beef broth
• 2/3 cup (160 mL) dry red wine
• 1 bay leaf
• Salt and pepper
• 4 slices crusty bread, toasted
• 1/3 lb to 1/2 lb (150 g to 227 g) Canadian Swiss* cheese, sliced

Preparation

1. Over medium heat in a large saucepan, heat butter. Add garlic and marjoram. Sauté for 3 minutes. Sprinkle with flour and cook for 3 additional minutes, constantly stirring. Gradually stir in bouillon and wine. Add bay leaf and bell peppers.
2. Bring to a boil, then reduce heat to medium-low. Season with salt and pepper, then simmer for 15 minutes. Preheat oven broiler. Pour soup into 4 ovenproof bowls. Top with a slice of bread and generously garnish with Canadian Swiss cheese. Broil on grill until cheese is crisp and golden. Serve right away garnished with strips of pepper.