Chilled Yellow Pepper Soup with Chives

Ingredients

• 1.5 onions, medium; sliced; approximately 6½ cups
• 2.60 gram unsalted butter
• 3.6 garlic, large cloves; crushed; approximately 2½ tablespoons
• 4.salt, ¼ teaspoon for mashing with garlic
• 5.125 millilitre dry white wine
• 6.yellow bell peppers, chopped coarsely; approximately 1¾ cups
• 7.1 litre chicken or vegetable broth
• 8.250 millilitre sour cream, whisked in after chilling; can serve on the side

Method

1. 1.Cook onions in butter over moderate heat, stirring occasionally, 5 minutes.
2. 2.Mash garlic with the salt (should be about 2½ tablespoons) and add to onions. Cook, stirring, 1 minute.
3. 3.Add wine and boil until liquid is reduced to about 1 tablespoon.
4. 4.Stir in the bell peppers and the broth and simmer, covered, until peppers are tender.
5. 5.In a blender or food processor purée mixture in batches (use caution when blending hot liquids) until smooth and transfer to a large bowl.
6. 6.Season purée with salt and pepper and cool completely.
7. 7.Chill soup, covered, until cold — at least 4 hours and up to two days.
8. 8.Whisk in sour cream and taste for seasoning.
9. 9.Garnish soup with chives.

Notes

• Card note: 'This recipe halves most successfully.'
• Card note: 'I also add additional stock to make a thinner soup.'
• Card note: 'I like to serve the sour cream on the side.'
• Makes about 17 cups, serving 16 as a first course.