Instructions: Preheat broiler.

Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put skin sides up on rack of a broiler pan, and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes. Transfer peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle.

Peel peppers and thinly slice.

Cook onions in butter in a 5- to 6-quart heavy pot over moderately low heat, covered, stirring occasionally, until soft. Stir in peppers, stock, and herbes de Provence and simmer, uncovered, 20 minutes.

Puree soup in a blender in batches (use caution when blending hot liquids).

For a smoother texture, force puree through a food mill into a large bowl.

Return soup to pot and season with salt, tarragon, and cayenne.

Reheat soup.

Cooks note:
o Peppers can be roasted 2 days ahead and chilled, covered.

Serves 6 to 8 (10 1/2 cups)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.