Roasted Red Pepper Soup

8 Red Bell Peppers
1/2 tsp Red Pepper Flakes
4 cups Chicken Stock
4 TBL Unsalted Butter
1 TBL Olive Oil
1 Pear (peeled and cored)
1 Garlic Clove
3 Shallots
3 Carrots (sliced)

Slice thin 6 of the peppers, the carrots, shallots, garlic.
 
Heat oil and butter in large skillet and sauté the sliced vegetables and pear over medium low heat until tender, about 8-10 minutes.
 
Add the stock, red pepper flakes, cayenne, salt and pepper. Bring to a boil and simmer, covered, for 25-30 minutes.
 
While soup is cooking, roast remaining peppers.
 
Puree the soup in a food processor or blender; adding one of  the roasted red peppers. Pour the pureed soup back in the pan and reheat over low heat.
 
Cut remaining red pepper in to fine julienne and add to the soup.