Yield: 2 servings
- 2 tablespoons butter
- 3 cups thinly sliced onions (2 large or three medium)
- 1-1/2 teaspoons kosher salt
- 3 large red bell peppers
- 2/3 cup dry or medium dry sherry, divided
- 2 cups low-sodium chicken stock
- 1/4 cup cream (optional)
2. Roast the peppers: Cut off the stem end and remove the core, ribs and seeds. Cut into 2 to 4 relatively flat pieces and lay skin side up on a foil-lined sheet pan. Broil on high as close to the element as possible for 6-8 minutes, until skin is blistered and blackened. When peppers are done, carefully pick up the edges of the foil and wrap the peppers in it, sealing the edges. Let sit for 10 minutes or so. Unwrap and scrape off the skins. Cut the peppers strips into several pieces each. (For a tutorial on roasting peppers, click here.)
3. Heat a medium sized heavy pot over medium heat. Add the onions, pepper chunks and remaining sherry, and bring to a simmer. Cook, stirring occasionally, for 5-7 minutes, until most of the sherry evaporates. Add the chicken stock and simmer, covered, for an additional 8 to 10 minutes. Remove from heat and let cool slightly.
4. Pour the soup into a blender and puree until smooth. (If soup is still hot, work in batches and be careful to hold the lid on firmly.) Pour the soup into a bowl through a medium-fine mesh sieve.
5. Return to the pot and bring just to a simmer. Add cream if using and stir to combine. Adjust salt, if necessary.