(serves 4)
3 tbsps butter
6 red peppers, cut up roughly
1 white onion, quartered
4 cloves garlic, cut up roughly
a good dollop Marsala or brandy
chicken stock to cover vegetables
2 tsps dried thyme, or 1 tbsp fresh thyme leaves
1/2 cup single cream or creme fraiche
Melt butter in a heavy saucepan and saute peppers, onion and garlic until slightly softened. Add Marsala and simmer high till alcohol is reduced by half. Add chicken stock to cover vegetables, and sprinkle in thyme. Simmer high until red peppers are soft, perhaps 20 minutes. Blend with a hand blender, then push through a sieve into a clean pan. When ready to serve, heat again and whisk in cream.
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Kristen, this was delicious! I will be making this again soon.
September 29th, 2011 at 9:47 pm