2 red peppers
4 tbsp olive oil
2 leeks (washed thoroughly and diced
8 cups potatoes (peeled and chopped)
5 cups chicken broth
1 sprig thyme
1 cup heavy cream
Salt and pepper
Roast red pepper under broiler until skin is blackened. Place in bowl and cover tightly with plastic wrap. Wait ten minutes then peel off skin. Remove seeds. Chop up. Add peppers leeks and sauté w olive oil for 5-10 minutes, til soft. Add potatoes, broth and thyme. Cover and simmer for 30 minutes. Cool 10 min, then puree. Place over medium-low heat. Heat heavy cream on low til steaming. Add warm cream to soup and stir. Season with salt and pepper, sprinkle w/ chives.
This recipe is from the book "Vegetables" by the Culinary Institute of America.