Sweet Red Pepper Soup

1. 1

   Preheat oven to 350F.

2. 2

   Cut off and discard root ends of garlic cloves.

3. 3

   On a 10-inch piece of foil, drizzle garlic with oil.

4. 4

   Crimp foil to seal and bake in middle of oven until garlic is tender, about 30 minutes.

5. 5

   Cool, then peel.

6. 6

   While garlic is baking, lay bell peppers on their sides on racks of gas burners and turn flames on high.

7. 7

   (Or put peppers on rack of broiler pan about 2 inches from heat.)

8. 8

   Roast peppers, turning with tongs, until skins are blackened, 5 to 8 minutes.

9. 9

   Transfer to a bowl and let stand, covered, until cool enough to handle.

10. 10

    Peel peppers and discard stems and seeds.

11. 11

    Coarsely chop peppers and puree in a blender with roasted garlic and chicken broth.

12. 12

    Transfer puree to a saucepan.

13. 13

    Heat over moderate heat, stirring, until warm, then season with salt and pepper.

14. 14

    Stir together sour cream and milk.

15. 15

    Drizzle 1 teaspoon sour-cream mixture over each serving of soup and sprinkle with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.