Roasted Red Bell Pepper Soup

• 10-15 red bell peppers, roasted, peeled, seeded and pureed fine
• 1 1/2 lbs yellow Spanish onions, chopped
• 3/4 quart chardonnay
• 2 1/2 qts heavy whipping cream
• 4 oz unsalted butter, cut into cubes
• 1/3 tsp cayenne pepper, or to taste
• 3 oz clarified butter

1. Place peppers whole on a sheet tray in a 400-degree Farenheit (200u0b0C), pre-heated oven. Turn peppers every 10 min, cook about 20-30 minutes.
2. Place cooked peppers in a large bowl and wrap tightly with plastic to sweat for an hour, then run each pepper under cool water to remove the skin, seeds and stem. Place pepper flesh in blender and puree very fine.
3. While peppers bake, start base. In a large saucepan, gently saute onions in clarified butter. When onions become transparent and soft, but not brown, add chardonnay. Reduce by 2/3, then add heavy cream. Reduce by about half on medium heat, then add red pepper puree. Stir well. cook about 10 minutes on low.
4. Put base on a counter next to a blender. Fill blender 2/3 full and puree on low. Add bits of butter, salt and cayenne, a little at a time for each cupful, until all base is pureed.

red bell peppers, yellow spanish onions, chardonnay, heavy whipping cream, unsalted butter, cayenne pepper, butter

Taken from www.epicurious.com/recipes/member/views/roasted-red-bell-pepper-soup-1256302 (may not work)