Jim Kelley's Roasted-Garlic-and-Pepper Soup

• 1 large head garlic, roasted and squeezed from its husk
• 2 red bell peppers, roasted, peeled, seeded and coarsely chopped
• 1 poblano or pasilla pepper, prepared as above
• 1 Anaheim pepper, prepared as above
• 1 banana pepper, prepared as above
• 1/2 to 2 small jalapeno peppers (to taste), prepared as above
• 1 onion, roasted, peeled and coarsely chopped
• 1 teaspoon kosher salt
• 1 quart rich chicken stock
• 3 ounces fresh goat cheese, cut into 6 slices
• Cilantro leaves for garnish

1. In a large saucepan, combine all the ingredients except the cheese and cilantro.
2. Bring to a boil over high heat; lower the heat and simmer until vegetables are very soft, about 5 minutes.
3. Remove from heat and cool slightly.
4. Working in batches, puree the soup in a blender until very smooth.
5. Return to the pan and reheat.
6. Divide the soup among 6 soup plates or bowls.
7. Place a slice of goat cheese in the center of each serving and garnish with a few cilantro leave

head garlic, red bell peppers, pepper, pepper, banana pepper, peppers, onion, kosher salt, chicken, goat cheese, cilantro

Taken from cooking.nytimes.com/recipes/8553 (may not work)