Superb Red Pepper Soup

Courtesy of Eleanor Greenly

6 medium red bell peppers, halved
1/2 cup unsalted butter
1 large onion, chopped
2 garlic cloves, minced
3 large carrots, peeled and chopped
1 large baking potato, peeled and chopped
2 medium firm pears, peeled, cored and chopped
1 qt (32 0z) chicken broth
1 Tbs chopped parsley
Salt and pepper to taste
Sour cream or Crème Fraîche

Preheat broiler. Line a large baking sheet with foil and place bellpeppers, cut side down, on the sheet. Broil 4 inches from the heat source until peppers are blacked and blistered, about 14 minutes. Remove peppers to a medium bowl and cover tightly with plastic wrap to steam. Allow peppers to steam and cool for 20 minutes, the peel the peppers, discarding seeds, skin and stems. Coarsely chop and set aside.

Melt butter in a Dutch oven or large saucepan over medium heat. Add onions and garlic, and sauté 10 minutes. Stir in carrots and cook 10 minutes more. Add peppers, potatoes, pears and chicken broth. Bring all to a boil, then reduce heat and simmer, uncovered, until vegetables are tender (about 20 minutes). Add parsley.

Working in 1 cup batches, purée soup in a blender, or use an immersion blender in the pan until soup is smooth. Return soup to the pan and reheat over medium heat until hot. Season with salt and pepper to taste.

Ladle soup into bowls and garnish with sour cream or Crème Fraîche and a sprig of parsley. Serves 8.