Creamy Pepper Soup

• 1 stick sweet butter
• 1 white, yellow or red onion, diced
• 3 cloves garlic, chopped
• 8 ½ cups Crescendo™ Sweet Pointed Peppers, roasted/peeled and seeded
• 1 cup white wine
• 4 ¼ cups vegetable or chicken stock
• 2 cups 35% cream
• 1 cup sour cream
• ¼ cup green onion, chopped
• 1 Tbsp. grainy mustard
• salt and cracked black pepper

Instructions:

1. Preheat oven to 375°F.
2. Roast Crescendo™ peppers in oven until skins are blistered (30 minutes) let cool, peel and seed.
3. In a large pot sauté onions and garlic in sweet butter. Add Crescendo™ peppers.
4. Deglaze with white wine. Add chicken stock and cream. Simmer for 30 minutes over medium heat.
5. Season with salt and cracked black pepper.
6. In a separate bowl, mix together sour cream, green onions and grainy mustard.
7. Serve soup, garnishing with a dollop of grainy mustard sour cream, and a slice of multigrain loaf or homemade corn bread.