Ingredients

Makes about 17 cups, serving 16 as a first course

　　5 medium onions, sliced (about 6 1/2 cups)

　　1/2 stick (1/4 cup) unsalted butter

　　6 large garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt (about 2 1/2 tablespoons)

　　1/2 cup dry white wine

　　9 pounds yellow bell peppers, cut into 1-inch pieces (about 17 1/2 cups)

　　4 cups chicken broth or water

　　1 cup sour cream

　　Garnish: 1/2 cup chopped fresh chives

　　

Step 1

In a 6-to-8 quart kettle cook onions in butter over moderate heat, stirring occasionally, 5 minutes. Stir in garlic paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced to about 1 tablespoon. Stir in bell peppers and broth and simmer, covered, until peppers are tender, 20 to 25 minutes.

　　

Step 2

In a blender or food processor purée mixture in batches (use caution when blending hot liquids) until smooth and transfer to a large bowl. Season purée with salt and pepper and cool completely. Chill soup, covered, until cold, at least 4 hours, and up to 2 days. Whisk in sour cream and season with salt and pepper.

　　

Step 3

Garnish soup with chives.