Chilled Yellow Pepper Soup with Chives

• 5 medium onions, sliced (about 6 1/2 cups)
• 1/2 stick (1/4 cup) unsalted butter
• 6 large garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt (about 2 1/2 tablespoons)
• 1/2 cup dry white wine
• 9 pounds yellow bell peppers, cut into 1-inch pieces (about 17 1/2 cups)
• 4 cups chicken broth or water
• 1 cup sour cream
• Garnish: 1/2 cup chopped fresh chives

1. In a 6-to-8 quart kettle cook onions in butter over moderate heat, stirring occasionally, 5 minutes.
2. Stir in garlic paste and cook, stirring, 1 minute.
3. Add wine and boil until liquid is reduced to about 1 tablespoon.
4. Stir in bell peppers and broth and simmer, covered, until peppers are tender, 20 to 25 minutes.
5. In a blender or food processor puree mixture in batches (use caution when blending hot liquids) until smooth and transfer to a large bowl.
6. Season puree with salt and pepper and cool completely.
7. Chill soup, covered, until cold, at least 4 hours, and up to 2 days.
8. Whisk in sour cream and season with salt and pepper.
9. Garnish soup with chives.

onions, butter, garlic, white wine, yellow bell peppers, chicken broth, sour cream, fresh chives

Taken from www.epicurious.com/recipes/food/views/chilled-yellow-pepper-soup-with-chives-13237 (may not work)