6 yellow bell peppers, roasted and chopped coarsely
3 tblsp shallots
1 tsp thyme
1 tblsp unsalted butter
1.5 cups chicken broth plus a little extra
0.5 cup heavy cream
In a heavy saucepan, melt the butter and saute the shallots with the thyme until the shallots are soft. Add the chopped pepper and 1.5 c. chicken broth. Simmer covered for 12-15 minutes, until peppers are very soft. Puree in food processor. Pour back in saucepan and whisk in the cream. Add chicken broth to get desired consistency (I added about an extra tablespoon of broth). You can either use it now, or refrigerate
and reheat later.