Leslie's red pepper soup

Ingredients

Quantity		Ingredient
6	larges	Red bell peppers
2		Onions; chopped
½		Stick unsalted butter
8	cups	Chicken stock or low-salt broth
½	teaspoon	Dried herbes de Provence; up to 1
1	teaspoon	Finely chopped fresh tarragon; up to 2
1	dash	Cayenne
		Accompaniment: sour cream

Directions

Preheat broiler.

Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put skin sides up on rack of a broiler pan, and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes. Transfer peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle.

Peel peppers and thinly slice.

Cook onions in butter in a 5- to 6-quart heavy pot over moderately low heat, covered, stirring occasionally, until soft. Stir in peppers, stock, and herbes de Provence and simmer, uncovered, 20 minutes.

Puree soup in a blender in batches (use caution when blending hot liquids).

For a smoother texture, force puree through a food mill into a large bowl.

Return soup to pot and season with salt, tarragon, and cayenne.

Reheat soup.

Cooks' note:

• Peppers can be roasted 2 days ahead and chilled, covered.

Serves 6 to 8 (10½ cups)

Gourmet October 1999

Converted by MC_Buster.

Per serving: 684 Calories (kcal); 48g Total Fat; (59% calories from fat); 9g Protein; 65g Carbohydrate; 124mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 ½ Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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