Roasted Red Pepper Soup

Ingredients

• 1  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 5  peppercorns black
• 4 cups fat-skimmed beef broth fat-free
• 2 tablespoons chives fresh chopped
• 1 tablespoon garlic fresh minced
• 2 teaspoons olive oil 
• 2 cups onion diced ( 1 large)
• 0.3 teaspoon hot sauce hot (such as Tabasco)
• 2.8 pounds bell pepper red
• 0.5 teaspoon salt 
• 3  thyme sprigs 
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• baking sheet
• blender
• aluminum foil
• broiler
• ziploc bags
• dutch oven
• cheesecloth

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand for 15 minutes. Peel and chop.
6. Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
7. Heat oil in a large Dutch oven over medium heat.
8. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally.
9. Add bell peppers, cheesecloth bag, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
10. Remove and discard cheesecloth bag; stir in salt and black pepper.
11. Place half of bell pepper mixture in a blender.
12. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
13. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth.
14. Pour pureed mixture into a large bowl; repeat procedure with remaining soup.
15. Sprinkle with chives.