Kara Bagley
1 tablespoon olive oil
2 large sweet red peppers, seeded and diced
¼ cup yellow onion, diced
2 cloves garlic, minced
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1/4 cup white wine vinegar
1 cup chicken broth
1/2 cup heavy cream
salt, to taste
Sautee peppers and onions, add garlic, tomato paste, and thyme. Cook mixture for 2 minutes, stirring constantly. Add vinegar and bring to a boil. Boil for 1 minute. Add chicken broth; simmer for 30 minutes. Add heavy cream; simmer 10 minutes. Puree in blender until smooth. Season with salt, to taste.
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