RED PEPPER SOUP

When you're looking for an unusual soup, this one's a winner. It's a lovely color and  has an unusual flavor, provided in part, by that wonderful combination of herbs that smell and taste like the south of France: herbs de Provence. Don't worry if you've never roasted peppers before; it's easy. Just be sure to leave them under the heat long enough so that you think you've burned them - they should be black - and cover the bowl you put them in while cooling so that they can steam. This is sweet red BELL peppers, not the hot JALAPENO kind. Of course you can buy this already canned at Costco but it's definitely not the same. The fresh tarragon is essential.

RED PEPPER SOUP

serves 6-8

6 large red bell peppers

2 onions,chopped

1/2 stick unsalted butter

8 C chicken stock or low salt broth

1/2 ro 1 t dried herbs de Provence

1 to 2 t finely chopped fresh tarragon

dash of cayenne

1. Preheat the broiler to high.

2. Quarter peppers lengthwise, discard stems, seeds, and ribs. Put skins side up on a rack of the broiler pan and broil about 2 inches from the heat until the skins are blistered and charred, 8-12 minutes. Transfer peppers to a bowl and let stand covered with plastic wrap until cool enough to handle. Peel char away from peppers and slice thinly.

3. Cook onions in butter in a 5-6 quart heavy pot over moderately low heat covered, stirring occasionally, unitl soft. Stir in peppers, stock and herbes de Provence and simmer, uncovered, 20  minutes.

4. Puree soup in a blender or food processor in batches, being careful when blending hot liquids. For a smoother texture, force through a fine sieve. The soup can be held at this point and reheated. Return soup to pot and season with salt, tarragon and cayenne. Reheat gently.