How to make it

  • In heavy saucepan melt butter and sauté shallots with the thyme until soft.
  • Add chopped pepper and chicken broth.
  • Simmer covered for 12 minutes until peppers are very soft then puree in food processor.
  • Pour back in saucepan and whisk in cream.
  • Add chicken broth to get desired consistency.
  • Serve immediately.

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