This individualistic, but easy-to-prepare, soup may not be for everyone. However for those who enjoy new tastes, here's a winner.
4 to 6 large red sweet peppers, cleaned and julienned
4 tablespoons butter
4 cups beef broth (bouillon is usually too salty)
Port or Madeira wine to taste
2 egg yolks
1/2 to 1 cup heavy cream
Thyme or cayenne pepper to taste
In a soup pot, sauté peppers briefly in butter to soften lightly, retaining a few pieces for garnish. Add beef broth and simmer until peppers are quite soft. Remove peppers and puree with a little broth; return to pot and reheat. Add wine to taste. Mix egg yolks with about 4 tablespoons cream; add a little hot soup and whisk, then whisk the mixture back into the soup. Add enough of the remaining cream to reach the desired consistency. Season lightly with thyme or cayenne pepper.