Red Pepper Soup

1. For Lemon Sour Cream: Stir together the 1/4 cup dairy sour cream, the lemon peel, lemon juice, and hot pepper sauce in a small mixing bowl. Set aside.

2. In a medium saucepan cook onion and garlic in hot margarine or butter until tender. Add peppers; cover and cook over medium heat for 8 to 10 minutes or until peppers are soft, stirring occasionally.

3. Add tomato, liqueur or anise seed, herbes de Provence or fine herbes, and paprika. Add broth; bring to boiling. Remove from heat and cool slightly.

4. Pour the soup into a blender container or food processor bowl (half at a time, if necessary). Cover and blend or process until smooth; return mixture to saucepan. Stir in the 1/4 cup sour cream; heat through, but do not boil.

5. To serve, spoon into soup bowls. Top each serving with about 1 tablespoon of Lemon Sour Cream; draw a knife through the cream to swirl. Garnish with additional lemon peel and tarragon sprigs, if desired. Makes 4 appetizer servings.