Benvenuti Red Bell Pepper Soup

• 9 red bell peppers
• 5 yellow bell peppers
• 1 1/2 lbs yellow onions
• 2 1/2 quarts heavy whipping cream
• 3/4 qt chardonnay wine
• 4 oz unsalted butter, cubed
• 1/3 tsp cayenne pepper
• 2 tsp salt
• 3 oz clarified butter

1. put pepppers on sheet and bake at 400F, turning every 10 minutes. Cook 25 minutes or until peppers are almost black. Remove peppers and place in a large mixing bowl. Wrap the bowl tightly with plastic to sweat the peppers. sweat the peppers for 1 hour. Run each pepper under cool water to remove skin, seeds and stem. Cut into 8 pieces. Place the red pepper flesh in the blender and puree very fine.
2. while peppers are baking, chop the onions and place in a large pan preferrably a low pan with a wide base. Gently saute the onons inthe clarified butter. Keep a low flame to avoid browning the onions.
3. When the onions become transparent and soft add the chardonnay wine. cook, reducing by 2/3 and then add the heavy whipping cream. reduce by 1/2 on medium heat, then add the red peppper puree. Stir well and cook 10 min on low heat. Take this bae and put on counter next to blender. fill blender to 2/3 and blend on low speed. add bits of butter, salt and cayenne until all the base is pureed. mix and serve.

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

Taken from www.epicurious.com/recipes/member/views/benvenuti-red-bell-pepper-soup-50008622 (may not work)