3 1/4 cup sliced onions
3 large garlic
1/4 cup dry white wine
12 whole large red bell peppers
cut into 1-inch pieces
2 cups chicken or vegetable stock broth
2 Tbsp chopped fresh thyme
salt and white or black pepper
1/2 tsp hot red pepper flakes
0.25 to
2 Tbsp olive oil
creme fraiche
chopped thyme
Heat oil over medium heat in a large pot. Add sliced onions when oil is hot. Cook onions until soft and translucent, about 5 minutes. Add garlic and cook another minute. Add wine and reduce until one tablespoon is left. Add peppers, stock, thyme and red pepper flakes. Season to taste with salt and pepper. Cover and simmer until peppers are tender, about 30 minutes. Use an immersion blender or food processor to puree mixture until smooth. Adjust seasonings to taste.
To Serve
Soup can be served warm or chilled. Serve in demitasse cups topped with a dollop of crème fraiche and chopped thyme.
This can be vegetarian or non-vegetarian depending on whether you use chicken or vegetable stock.