CAROL MICHAEL, THE FRONT PORCH - DICKSON
1/2 c onion, finely diced
1 t garlic
1/4 c olive oil
1 c white wine
28 oz. can roasted red peppers, well drained and pureed in processor
1 c heavy cream
1 1/2 c whole milk
1 T ham base
salt and pepper to taste
Saute onion and garlic in olive oil until translucent, being careful not to burn the garlic. Add the wine, bring to a simmer and reduce by one half. Add the pureed red peppers and remaining ingredients. Pour into a blender and blend until velvety smooth. Pour into a saucepan and gently heat to serving temperature. If you prefer a thicker, creamier soup, make a simple roux to add to soup. Melt three tablespons of butter in microwave and stir three tablespoons of all-purpose flower into butter. Pour into blender with soup and blend until smooth. Then heat soup for serving.
