Recipe information
Yield
Makes about 17 cups, serving 16 as a first course
Ingredients
5 medium onions, sliced (about 6 1/2 cups)
1/2 stick (1/4 cup) unsalted butter
6 large garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt (about 2 1/2 tablespoons)
1/2 cup dry white wine
9 pounds yellow bell peppers, cut into 1-inch pieces (about 17 1/2 cups)
4 cups chicken broth or water
1 cup sour cream
Garnish: 1/2 cup chopped fresh chives
Preparation
Step 1
In a 6-to-8 quart kettle cook onions in butter over moderate heat, stirring occasionally, 5 minutes. Stir in garlic paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced to about 1 tablespoon. Stir in bell peppers and broth and simmer, covered, until peppers are tender, 20 to 25 minutes.
Step 2
In a blender or food processor purée mixture in batches (use caution when blending hot liquids) until smooth and transfer to a large bowl. Season purée with salt and pepper and cool completely. Chill soup, covered, until cold, at least 4 hours, and up to 2 days. Whisk in sour cream and season with salt and pepper.
Step 3
Garnish soup with chives.
