Title: Leslie's Red Pepper Soup
Categories: October 199
Yield: 1 servings

6 lg Red bell peppers
2 Onions; chopped
1/2 Stick unsalted butter
8 c Chicken stock or low-salt
-broth
1/2 ts Dried herbes de Provence; up
-to 1
1 ts Finely chopped fresh
-tarragon; up to 2
1 ds Cayenne
Accompaniment: sour cream

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 (10 1/2 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 1/2 Vegetable; 0 Fruit; 9 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.