Roasted Yellow Pepper Soup

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   1.

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   Lay 6 pepper halves, cut-side down, on a baking sheet; broil until well charred, 5 to 10 minutes.

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   Transfer to a plastic bag; seal for 10 minutes.

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   Slip off and discard the skins.

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   Coarsely chop the roasted peppers, then set aside.

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   2.

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   Melt the butter in a soup pot.

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   Add the onions, leeks, salt, and pepper; saute over low heat about 10 to 15 minutes or until the vegetables are soft.

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   3.

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    Coarsely chop the remaining 6 pepper halves; add to the pot with the potatoes, reserved roasted peppers and 5 cups broth.

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    Simmer, uncovered, until the vegetables are tender, about 30 minutes.

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    Cool to room temperature.

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    4.

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    Puree in a food processor, adding a bit more broth if it's too thick.

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    Refrigerate to chill.

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    Serve in tiny cups, garnished with the chives.

* Per serving · 4 servings · Values may vary.

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