Preheat the oven to 500°F/260°C.
Place the red peppers on a baking sheet lined with aluminum foil and bake for 15-20 minutes, turning once until skin is blistered. Remove from oven and wrap in a large paper bag for 10 minutes until cool. Remove from bag and peel the charred skin, remove seeds and chop into small pieces.
Heat olive oil in a large sauce pan on medium-high heat. Add the onion and saute for 4-5 minutes until softened. Add the garlic, red pepper, and cayenne and continue to cook for another 5 minutes. Salt and pepper to taste. Stir in the vegetable stock and ¼ cup (60ml) of cream and bring to a boil. Reduce heat to medium and gently simmer for 8-10 minutes. Let cool.
In a food processor, puree the red pepper mixture until smooth, about 1-2 minutes. Return the blended mixture to the saucepan and add the remaining cream. Reheat on medium before serving.
Preheat the oven to 500°F/260°C.
Place the red peppers on a baking sheet lined with aluminum foil and bake for 15-20 minutes, turning once until skin is blistered. Remove from oven and wrap in a large paper bag for 10 minutes until cool. Remove from bag and peel the charred skin, remove seeds and chop into small pieces.
Heat olive oil in a large sauce pan on medium-high heat. Add the onion and saute for 4-5 minutes until softened. Add the garlic, red pepper, and cayenne and continue to cook for another 5 minutes. Salt and pepper to taste. Stir in the vegetable stock and ¼ cup (60ml) of cream and bring to a boil. Reduce heat to medium and gently simmer for 8-10 minutes. Let cool.
In a food processor, puree the red pepper mixture until smooth, about 1-2 minutes. Return the blended mixture to the saucepan and add the remaining cream. Reheat on medium before serving.
