3 Tbl Butter
4 medium yellow bell peppers – cored and chopped
2 leeks – whites only, chopped
1 carrot – peeled and chopped
1 medium yellow onion, chopped
2 cups whipping cream
2 cups chicken broth
Melt 1 tablespoon butter in a heavy bottomed sauce pan over med-low heat. Add vegetables and saute until tender, about 10 minutes.
Add stock and cream. Increase heat and simmer until reduced by 1/3, about 30 minutes.
Puree in blender in batches, careful not to overfill blender and burn the crap out of yourself!.
Strain soup back into saucepan.
Simmer 15 minutes or until liquid is reduced to desired consistency (should not be TOO THICK but also not too thin).
Remove from heat and stir in remaining butter (this gives the soup a really beautiful sheen).
Season to taste with SLAVO SALT before serving.
For garnish, put a dollop of creme fraiche on to top of soup in bowls and sprinkle some chives over.