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Chilled Yellow Pepper Soup with Chives
serves 16

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 tbsp)
1/2 cup dry white wine
9 pounds yellow bell peppers, cut into 1-inch pieces (about 17 1/2 cups)
4 cups broth, chicken or light veg
1 cup sour cream, optional

1/2 cup chopped fresh chives

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.

In a blender or food processor puree mixture in batches (use caution
when blending hot liquids) until smooth and trasfer to a large
bowl. Strain the soup through a medium mesh strainer to remove
the small pieces of pepper skin that remained. Season puree 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. Garnish
soup with chives. Makes about 17 cups, serving 16 as a first
course.

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