Chilled Yellow Pepper Soup with
Chives
5 med. onions, sliced
1/4 cup butter
6 large garlic cloves, minced and mashed
1/2 cup dry white wine
9 lbs. yellow bell peppers, cut into 1-inch pieces
4 cups chicken broth
1 cup sour cream
For Garnish: 1/2 cup fresh chives, chopped
In a 6-8 quart kettle, cook onions
in butter over moderate heat for about 5 minutes.
Stir in garlic and cook, stirring 1 minute. Add wine and boil until liquid
is reduced to about
1 tbsp. Stir in bell peppers and broth and simmer, covered until peppers
are tender,
20-25 minutes.
In a blender, puree mixture in batches until smooth and transfer to a large
bowl. Season
with salt and pepper and cool completely. Whisk in sour cream and garnish
with chives.
