Red Pepper Vichyssoise

Preparation

1. Step 1

   Place peppers in a steamer over 1 inch of water in a wide-mouthed pot. Cover pot, bring water to a boil and then lower heat to a simmer. Cook for 45 minutes or until peppers are very soft.

2. Step 2

   Pass peppers through the medium disk of a food mill, or puree in a food processor and then force through a sieve. Reserve.

3. Step 3

   Place shallots, potato and stock in a small saucepan. Cover.

4. Step 4

   Bring to a boil. Lower heat, and simmer, covered, for 25 minutes, or until potato pieces are tender when pierced with the tip of a knife.

5. Step 5

   Combine potato mixture with pepper puree, salt and cream. Puree in 2-cup batches in blender until smooth.

6. Step 6

   Refrigerate at least 2 hours. If refrigerating overnight, remove from refrigerator about 30 minutes before serving.