Corrected version...adapted from JP Moraldo...serves 8
9 red and 5 yellow bell peppers
3/4 pound yellow onion, chopped
3 ounces clarified butter
1 1/2 cups Chardonnay
5 cups whipping cream
2 teaspoons salt, divided
1/3 teaspoon cayenne pepper
4 ounces butter, cubed
Chives or basil to garnish
Preheat oven to 500º. Cut peppers into quarters. Core and remove seeds. Place on a baking sheet, skin side up, turn oven to broil, and cook till skin is black, about 20 minutes.
Remove peppers and place in bowl and cover with plastic wrap for about a half hour. Remove skin and charred bits, running under water if necessary.
Saute onions in clarified butter in large sauce pan till soft and transparent. Add wine and 1 teaspoon of the salt. Reduce liquid to 1/3 its original volume over low heat. Add cream and reduce by half.
Puree bell peppers till very fine. Add to cream mixture. Stir and cook on low for 10 minutes. Add back to blender in batches and puree on low, adding bits of butter, cayenne and second teaspoon of salt, if needed. Mix batches of soup together and serve with a sprig of basil or chopped chives.