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Preheat
oven to 400°. Peel the garlic cloves, place in a shallow baking
dish and pour in 1 cup of the chicken stock. Cover with foil and
roast for 1 hour; allow to cool slightly. Spoon the garlic and juices
into a blender or food processor. Add another cup of chicken stock
and process until smooth.
In a medium saucepan coated with DuPont SilverStone® non-stick,
melt the butter. Add the onion and sauté on low heat until
translucent, about 2 minutes. Whisk in the flour and cook for 1
minute. Add the remaining 3 cups of chicken stock and whisk to combine.
Next, whisk in the garlic mixture. Add the half-and-half and bring
to a boil. Remove from heat. Stir in the black pepper and allow
to cool slightly.
In
a food processor or blender, puree the yellow peppers until smooth.
Add the creme
fraiche and blend to combine. Serve soup topped with a swirl
of the yellow pepper cream.
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