Recipe - Roasted Red Pepper Butter

6 lg Red bell peppers
2 tablespoon Olive oil
One half cup Coarselychopped onions
1 tablespoon Minced garlic
1 tablespoon Chopped basil
Salt; to taste
One fourth teaspoon Cayenne pepper
Freshlyground black pepper
4 cup Chicken stock
1 cup Light cream
Basil chiffonade; for
garnish

Roast peppers: Turn burner to high. Impale a red pepper on a longhandled
fork and hold over high heat, turning to char skin evenly. When skin is
brown and crackly, immediately plunge pepper in a bowl of ice water; the
skin will fall away. Repeat with remaining peppers. Seed peppers and chop
coarsely. Alternatively, broil peppers in a preheated broiler 4 inches from
element, turning to char all sides evenly. Combine oil, onions, garlic,
basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium
saucepan. Cook 3 minutes over high heat. Stir in stock and One fourth cup cream
and bring to a boil. Reduce heat to medium and simmer, stirring
occasionally, about 8 minutes. Puree red pepper mixture in food processor
until smooth, about 2 minutes. Return red pepper soup to pan with remaining
cream and heat on mediumlow heat before serving, garnished with basil
chiffonade. This recipe yields 6