Instructions: Arrange the red peppers on a baking sheet. Place on the top rack of the oven.

Broil until the skins become puffed and charred, turning as needed to blacken the entire surface. Place in a sealable plastic bag; seal tightly.

Let stand for several minutes to steam. Remove the red peppers from the bag and strip off the charred skin. Chop, discarding the stem and seeds.

Combine the red peppers and chicken stock in large stockpot. Bring to a boil; remove from heat.

Process in a blender until the mixture is smooth Return to the stockpot.

Add the sugar, cream and salt. Simmer gently until heated through, stirring frequently.

Ladle into soup bowls. Serve immediately.

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