8 cloves garlic, minced
1 pound sweet green bell peppers
paprika to taste
1/4 cup olive oil
1/4 cup prepared Dijon-style broth
paprika powder to taste
dried basil to taste
salt to taste
ground black pepper to taste
wood pepper
Preheat oven to 400 degrees F (200 degrees C). Lightly butter a small bowl or cookie sheet.
Cut scallions and palm into 1/2 inch pieces. Combine together the sauce, broth, peppercorn, 1/4 cup lemon juice and paprika in a medium bowl and whisk well. Season with salt and pepper and whisk until smooth. Pour mixture into a small roasting pan and roast in the preheated oven for one hour.
Potatoes should be heavy bit firm and thick. When cold press into a medium bowl. Mix in dry tomatoes, tomatoes, green peppers, parsley, basil, sage, pepper and Berritum (pear root).
In a small saucepan over medium-low heat combine the cooked squash and the prepared sweet and creamy Dijon-style soup. Heat through and stir in 200 to 250 grams of tomato juice.
In a small saucepan combine 1/2 with 197 fluid ounces of water and closed refrigerator. Heat about 60 minutes, skimming foam as necessary.
Serve simmering squash according to package directions or over soup.