Roasted Red Pepper Soup

Instructions

• PREHEAT oven to 375F (190C). Place whole peppers on a baking sheet and roast, uncovered, about 18 minutes. Turn peppers and continue roasting about 18 more minutes, until skin is blistered. Remove from baking sheet and place in a heavy paper bag. Seal bag and let stand until peppers are cool, about 10 minutes. Remove peppers and peel off skins. Slice in half and remove seeds. Cut into large chunks and set aside. Refrigerate if making ahead.

• IN a large saucepan, heat oil over medium heat. Add garlic and onions and a pinch of salt (to taste). Sauté until onions are very soft, about 8 minutes. Stir in roasted peppers and salt to taste and continue cooking until peppers are very soft. Then whirl in a blender or food processor, using an on-and-off motion, until smooth. Return puréed mixture to saucepan and add chicken broth. Cover and cook over medium heat, stirring occasionally, until soup is warm, from 8 to 10 minutes. Taste and add seasoning to taste. Spoon into soup bowls and sprinkle with black pepper. Garnish with croutons, parmesan and swirls of olive oil and cream. Covered and refrigerated, soup will keep well for at least 2 days and can be frozen.