3 red peppers

1 medium red onion

1 T thyme leaves

1 T butter

2 garlic cloves, diced

1 cup chicken stock

1/4 cup white wine

1 T smoked salt

1 tsp white pepper

2 T sherry vinegar

goat cheese crumbles and more thyme leaves, for garnish

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Set oven to broil.  Place peppers on a baking sheet and set about 3-4 inches away from flame.  Turn every 2-3 minutes or until each side is charred.  Remove from the oven and let cool.  Peel the skin off of the pepper, then remove the seeds from the inside.  Cut pepper into small pieces.

Dice the red onion.  Heat the butter over medium heat in a pan.  Add the onion, cooking 8 minutes and stirring occasionally.  Add the thyme leaves and garlic and cook for another 2-3 minutes.

Combine the next 4 ingredients (everything else except the vinegar) with the red pepper and onion/thyme in a food processor.  Puree thoroughly and then return the soup to the stove.  Heat over medium heat until hot and ready to serve.  Add the vinegar, cook one minute, and serve.

If desired, garnish with goat cheese crumbles and more thyme leaves.  ENJOY!