Superb Red Pepper Soup

6 medium red bell peppers, halved
1/2 cup butter
1 large onion, chopped
2 garlic cloves, minced
3 large carrots, peeled and chopped
1 large baking potato peeled and chopped
2 medium firm pears, peeled, cored, and chopped
1 (32-ounce) package chicken broth
1 tablespoon chopped of each:
parsley
Salt and pepper
Sour Cream

1. Preheat broiler. Line a large baking sheet with foil. Arrange bell peppers, cut side down on baking sheet. Broil 4 inches from heat source until peppers are blackened and blistered, about 14 minutes. Remove peppers to a medium bowl. Cover with plastic wrap and let stand 20 minutes. Peel peppers, discarding seeds,skin and stems; coarsely chop.

2. Melt butter in a Dutch oven over medium heat. Add onion and garlic and saute 10 minutes. Stir in carrots; cook 10 minutes. Add peppers, potato, pears, and broth. Bring to a boil, reduce heat and simmer, uncovered, until vegetables are tender, about 20 minutes. Add parsley.

3. Working in 1-cup batches, puree soup in a blender, Return soup to Dutch oven and reheat over medium heat. Season with salt and pepper.

4. Ladie soup into individual bowls and garnish with sour cream and parsley sprigs. Serves 8