Red Pepper Vichyssoise

• 2 pounds red bell peppers, seeded and cut into quarters
• 5 medium shallots, peeled and minced
• 1 large baking potato, peeled and diced
• 1 13 cups chicken stock
• 1 1/2 teaspoons kosher salt
• 13 cup heavy cream

1. Place peppers in a steamer over 1 inch of water in a wide-mouthed pot.
2. Cover pot, bring water to a boil and then lower heat to a simmer.
3. Cook for 45 minutes or until peppers are very soft.
4. Pass peppers through the medium disk of a food mill, or puree in a food processor and then force through a sieve.
5. Reserve.
6. Place shallots, potato and stock in a small saucepan.
7. Cover.
8. Bring to a boil.
9. Lower heat, and simmer, covered, for 25 minutes, or until potato pieces are tender when pierced with the tip of a knife.
10. Combine potato mixture with pepper puree, salt and cream.
11. Puree in 2-cup batches in blender until smooth.
12. Refrigerate at least 2 hours.
13. If refrigerating overnight, remove from refrigerator about 30 minutes before serving.

red bell peppers, shallots, baking potato, chicken stock, kosher salt, heavy cream

Taken from cooking.nytimes.com/recipes/8133 (may not work)