Ingredients

　　1 medium onion, chopped

　　2 tablespoons butter

　　4 cloves garlic, minced

　　2 large red bell peppers, roasted and chopped

　　2 tablespoons chopped fresh thyme

　　Salt and pepper to taste

　　1/2 cup white wine

　　2 cups chicken stock

　　1 cup heavy cream

　　Over medium heat, sauté onion in butter until soft. Add garlic, red pepper, thyme, salt, and pepper. Add wine and scald. Lower heat and add chicken stock and cream. Cook 3 to 5 minutes and remove from heat. Put in blender and blend until smooth. Return to saucepan and cook for 5 minutes over medium heat. Serve immediately.

　　Paula Deen's Kitchen Classics