Red Pepper Soup Recipe

In a 3 quart saucepan over medium heat, melt butter. Add bell pepers and onions. Cook, stirring occasionally, until onions are soft but not browned. Mix in cumin and cayenne; then add stock. Bring to boil, cover, reduce heat and simmer for 20 minutes. Puree in blender for food processor. Return puree to cooking pan. Mix in lemon juice. Taste; add salt if needed. Reheat; serve in warmed bowls, garnished with parsley.