Roast Red Pepper Soup

8 sweet red peppers
2 T. olive oil
3 onions, diced
1 C. celery, diced
¼ C. carrots, diced
6 cloves garlic
½ t. salt and pepper
¼ C. red wine
4 C. chicken or vegetable stock
1 C. potato, peeled and diced
1 T. fresh parsley
1 t. fresh thyme
1 C. buttermilk
¼ C. sour cream (for garnish)

• Roast peppers and remove blackened skin and seeds
• In large, heavy saucepan, heat oil over medium heat; fry onions, stirring occasionally until golden (about 10 minutes)
• Add celery, carrot, garlic, salt and pepper; fry until vegetables are tender (about 10 minutes)
• Add wine and bring to a boil, then boil until no liquid remains
• Add red pepper, chicken stock, diced potato, parsley and thyme; cover and bring to boil
• Reduce heat and simmer, covered, until potato is tender (20 minutes)
• In batches, transfer to blender or food processor and whirl until smooth
• Strain through sieve into clean pan