Want a completely simple, cooks-itself soup idea? Roughly chop up lots of garlic, an onion, and 8 bell peppers, any color but green. Throw them in a large pot with olive oil and saute briefly. Add a good splash of brandy or madeira, and cover them all with chicken broth, then sprinkle on dried thyme, or fresh thyme leaves if you have them (not the stems, though). Simmer forever, at least an hour but as long as you like. Whizz with a hand-held blender (one of the most useful ktichen tools in my opinion, since you don’t have to cool the soup as you would before putting it through a regular blender) and pour into another pot through a strainer to get the little pepper skin bits out. Add as much cream as you like and check the seasonings, then simmer till you want to eat it. Divine, and so extremely good for you with all those peppers.
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