LESLIE'S RED PEPPER SOUP

Leslie's Red Pepper Soup image

Provided by Leslie Cohen

Yield Serves 6 to 8 (10 1/2 cups)

Number Of Ingredients 8

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6 large red bell peppers
2 onions, chopped
4 tablespoons unsalted butter
8 cups chicken stock or low-salt broth
1/2 to 1 teaspoon dried herbes de Provence
1 to 2 teaspoons finely chopped fresh tarragon
Dash of cayenne
Accompaniment: sour cream

Steps:

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.
Purée soup in a blender in batches (use caution when blending hot liquids). For a smoother texture, force purée through a food mill into a large bowl. Return soup to pot and season with salt, tarragon, and cayenne.
Reheat soup.