Yellow Pepper Soup

Ingredients
1 tablespoon butter or margarine
3 large yellow bell peppers, seeded and cut into 1'/2 inch pieces
½ cup chopped onion
1 tablespoon minced shallot
½ teaspoon grated fresh ginger
½ teaspoon coriander
½ teaspoon white pepper
1 can (14'/2 oz.) chicken broth
2 tablespoons creme fraiche, divided
Chives and thinly sliced yellow and red bell peppers, for garnish

Directions
Melt butter in a 3 quart saucepan over medium heat. Add peppers, onion and shallot; cover and cook 5 minutes. Stir in ginger, coriander and pepper; cover and cook 3 minutes. Add broth and bring to a boil. Reduce heat; cover and simmer 8 minutes.
Set a medium bowl in a larger bowl filled with enough ice and water to come halfway up side of smaller bowl. Spoon pepper solids (leave broth in pot) into a blender and puree on low until smooth. Add broth and 1 tablespoon creme fraiche; puree on high until very smooth. Pour through a sieve into the chilled bowl. Let stand, stirring occasionally, until cool, 10 to 15 minutes.
Ladle soup into 4 serving bowls. Garnish with remaining 1 tablespoon creme fraiche, chives and sliced peppers, if desired. Makes 4 to 5 servings.