"My husband and I spent a weekend in Mendocino, and one evening out we were served a red pepper soup," says Leslie Cohen of Loomis, California. "Not being a red pepper aficionado, I was surprised at how delicious the soup was and vowed to replicate the recipe."

　　Active time: 1 hr Start to finish: 1 1/2 hr

　　

Ingredients

Serves 6 to 8 (10 1/2 cups)

　　6 large red bell peppers

　　2 onions, chopped

　　4 tablespoons unsalted butter

　　8 cups chicken stock or low-salt broth

　　1/2 to 1 teaspoon dried herbes de Provence

　　1 to 2 teaspoons finely chopped fresh tarragon

　　Dash of cayenne

　　Accompaniment: sour cream

　　

Step 1

Preheat broiler.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Purée soup in a blender in batches (use caution when blending hot liquids). For a smoother texture, force purée through a food mill into a large bowl. Return soup to pot and season with salt, tarragon, and cayenne.

　　

Step 5

Reheat soup.

　　Cooks' note:

　　·Peppers can be roasted 2 days ahead and chilled, covered.