Ingredients
2 tablespoons butter
1 rib celery, chopped
1 small carrot, chopped
1/2 small onion, chopped (1/2 cup)
1 small garlic clove, minced
3 medium red bell peppers, ribs and seeds removed, and cut into 1-inch chunks (5 cups)
1 can (14.5 ounces) reduced-sodium chicken broth
1 bay leaf
1/2 cup heavy cream
1 pinch sugar
Coarse salt and ground pepper
2 tablespoons roughly chopped chives, for garnish
Preparation
In a large saucepan, melt butter over medium-low heat. Add celery, carrot, onion, and garlic; cook until onion is opaque and carrot is crisp/tender, about 10 minutes.
Add peppers, broth, 2 cups water, and bay leaf; bring to a boil. Reduce heat to medium, and simmer until peppers are very tender, about 15 minutes.
Remove bay leaf; puree soup in batches in blender. Return to pot; add cream and sugar. Season with salt and pepper. If necessary, gently reheat before serving, and garnish with chives.
