Instructions: Melt butter in large heavy saucepan or small Dutch oven over medium heat. Add onion; cook until softened, 3 to 4 minutes. Chop peppers and add to saucepan. Cook, stirring constantly, 2 minutes. Add chicken broth. Heat to a boil; reduce heat and simmer 30 minutes.

Pour pepper mixture into blender or food processor fitted with metal blade. Blend until smooth. Add milk, sage, salt and pepper to taste; blend to incorporate. Return to saucepan and heat through, about 5 minutes. Adjust seasonings and chill.

This recipe yields 4 servings.

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