INGREDIENTS

INSTRUCTIONS

Preheat broiler.
Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put skin
sides up on rack of a broiler pan, and broil about 2 inches from heat until
skins are blistered and charred, 8 to 12 minutes. Transfer peppers to a
bowl and let stand, covered with plastic wrap, until cool enough to handle.
Peel peppers and thinly slice.
Cook onions in butter in a 5- to 6-quart heavy pot over moderately low
heat, covered, stirring occasionally, until soft. Stir in peppers, stock,
and herbes de Provence and simmer, uncovered, 20 minutes.
Puree soup in a blender in batches (use caution when blending hot liquids).
For a smoother texture, force puree through a food mill into a large bowl.
Return soup to pot and season with salt, tarragon, and cayenne.
Reheat soup.
Cooks' note:
. Peppers can be roasted 2 days ahead and chilled, covered.
Serves 6 to 8 (10 1/2 cups)
Gourmet October 1999
Converted by MC_Buster.
Per serving: 684 Calories (kcal); 48g Total Fat; (59% calories from fat);
9g Protein; 65g Carbohydrate; 124mg Cholesterol; 27mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 9 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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