Ingredients
9 red bell peppers
5 yellow bell peppers
1 1/2 lbs yellow onions
2 1/2 quarts heavy whipping cream
3/4 qt chardonnay wine
4 oz unsalted butter, cubed
1/3 tsp cayenne pepper
2 tsp salt
3 oz clarified butter
Preparation
put pepppers on sheet and bake at 400F, turning every 10 minutes. Cook 25 minutes or until peppers are almost black. Remove peppers and place in a large mixing bowl. Wrap the bowl tightly with plastic to sweat the peppers. sweat the peppers for 1 hour. Run each pepper under cool water to remove skin, seeds and stem. Cut into 8 pieces. Place the red pepper flesh in the blender and puree very fine.
while peppers are baking, chop the onions and place in a large pan preferrably a low pan with a wide base. Gently saute the onons inthe clarified butter. Keep a low flame to avoid browning the onions. When the onions become transparent and soft add the chardonnay wine. cook, reducing by 2/3 and then add the heavy whipping cream. reduce by 1/2 on medium heat, then add the red peppper puree. Stir well and cook 10 min on low heat. Take this bae and put on counter next to blender. fill blender to 2/3 and blend on low speed. add bits of butter, salt and cayenne until all the base is pureed. mix and serve.
