Ingredients
8 medium sweet red peppers1 large onion, chopped2 tablespoons butter3 cups chicken broth, divided2 cups half-and-half cream1/2 teaspoon salt1/2 teaspoon white pepper6 tablespoons shredded Parmesan cheese
Preparation
Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
Peel off and discard charred skin. Remove stems and seeds; set peppers aside.
In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan.
Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.
