Serves 84 Red bell Peppers, peeled, seeded and deveined
4 yellow bell peppers, roasted, peeled, seeded and deveined
2 Tbs. Olive Oil
2 Onions, halved lengthwise and sliced thin
8 Cups Chicken Stock
1 to Tbs. Balsamic Vinegar
1 to 2 Tbs. Extra-Virgin Olive Oil
Salt and Freshly Ground Pepper
1 Cup Fresh Basil Leaves
1/3 Cup Crème Fraiche
2 to 3 Tbs. Milk
METHOD:
Save any juices that have collected from the peppers. Heat the olive oil in a sauté pan over medium heat. Add the sliced onions and cook for about 5 minutes. Turn the heat to low and add 1 cup chicken stock. Cook slowly, uncovered, until the onions are softened, about 15 minutes, stirring occasionally. Place the red bell peppers, half of the onion mixture and 3 cups of the chicken stock in a blender or food processor. Purée well, then add about _ tablespoon each balsamic vinegar and extra-virgin olive oil and a pinch of salt and pepper. Purée again, then taste, adding additional vinegar, oil, salt, or pepper as needed. The soup should be the consistency of whipped cream.
Pour the soup into a storage pitcher, rinse the blender or processor, and repeat the process with the yellow bell peppers and remaining onion. Pour this soup into another storage pitcher and refrigerate the soups at least four hours, or overnight.
Taste the soups for seasoning just before serving, and thin with a little chicken stock if necessary.
Blanche basil leaves in boiling water for 2 seconds. Drain and place in ice water. Drain again and squeeze most liquid from the basil. Place the basil in a blender or food processor with crème Fraiche and 2 tablespoons milk. Puree until very smooth and consistency of light cream. Season with salt and pepper and thin with more milk if
necessary.
To serve, pour the red and yellow soups simultaneously from both sides into wide soup bowls. Drizzle with basil cream.
