| Preparation - Directions: |
Roast the peppers 8 to 10 inches from the broiler until the skins puff up and are browned with a little blackening. Turn them by the stems frequently with kitchen tongs. When they are done, put them in a covered ceramic bowl and let them cool. Remove the cooled peppers to a colander and save the pepper juices in a bowl, Slip the roasted skins from the peppers and discard them. Remove the seeds and chop the peppers into large chunks.
Roast the pine nuts is a skillet over high heat, stirring constantly until they are browned, then spread the roasted nuts on a paper towel to cool.
Mince the white parts of the leeks and cook them in a large sauté pan over a medium heat in olive oil until they are softened. Add 1 cup of sherry, raise the heat and cook until the sherry has almost evaporated. Lower the heat to medium, add the peppers, the strong vegetable broth, the juice from the peppers and the white pepper and cook for about 5 minutes, then blend in a food processor until smooth. Return the mixture to the sauté pan, add the remaining cup of sherry and salt to taste, and simmer uncovered over low heat for 15 minutes. Just before serving, stir in the half-and-half. Ladle the soup into shallow soup bowls, garnish each with a generous tsp of crème fra"che or sour cream, roasted pine nuts and freshly ground black pepper.
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