Roasted Red Pepper Soup

recreated by Kathy Lindenbaum (recipe origin unknown)

serves 6 to 8

8 large red sweet peppers, cored and seeded
32-ounce can (or box) of chicken stock
1/2 teaspoon cayenne pepper
1 clove garlic, crushed and sauteed
1/3 cup cognac
4 tablespoons butter, cut into small pieces salt
crème fraîche
very thinly sliced lemon for garnish (Meyer is best)

Slice peppers in half. Place halves skin-side up and broil until skin is blackened evenly. Remove from heat and place all pieces in a paper bag. Set aside for about 10 minutes. Then take each piece out of the bag and remove skin, which should slide off, and discard.

Purée the peeled peppers with half the chicken stock. Add cayenne pepper and garlic and purée until smooth. Remove to a large soup pot and add the rest of the stock and heat until almost boiling. Add cognac and cook for several minutes until flavors blend.

Lower heat to keep warm, and then blend in butter pieces a few at a time, whisking or stirring constantly. Add salt to taste. Serve garnished with swirled-in crème fraîche and float a thin lemon slice on top.

I have also made this soup with jars of already roasted and skinned red peppers. It's a real time-saver, and with a good product, you should be able to produce the same flavorful result. You can also add more soup stock if you want a thinner soup, or want to stretch the recipe, adjusting other ingredients to taste.