Chilled Yellow Pepper Soup with Chives

1. 1

   In a 6-to-8 quart kettle cook onions in butter over moderate heat, stirring occasionally, 5 minutes.

2. 2

   Stir in garlic paste and cook, stirring, 1 minute.

3. 3

   Add wine and boil until liquid is reduced to about 1 tablespoon.

4. 4

   Stir in bell peppers and broth and simmer, covered, until peppers are tender, 20 to 25 minutes.

5. 5

   In a blender or food processor puree mixture in batches (use caution when blending hot liquids) until smooth and transfer to a large bowl.

6. 6

   Season puree with salt and pepper and cool completely.

7. 7

   Chill soup, covered, until cold, at least 4 hours, and up to 2 days.

8. 8

   Whisk in sour cream and season with salt and pepper.

9. 9

   Garnish soup with chives.

* Per serving · 4 servings · Values may vary.

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