Combine the oil, roasted peppers, onions, garlic, basil, salt, cayenne, and black pepper in a medium saucepan over high heat and cook for 3 minutes. Stir in the stock and the cream and bring to a full boil. Reduce the heat and simmer, stirring occasionally, for about 8 minutes.

Remove from the heat and puree in a food processor or blender for about 2 minutes. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a saucepan over low heat.

Yield: 2 cups

From: Dave Drum, xrated@cityscape.net
Posted By: Dave Drum, Via: Chile Head Mailing List
Post Date: Mon, 20 Sep 1999