Roast Pepper & Garlic Soup

source: Julia Aitken's Easy Entertaining

2 whole heads of garlic
4 red bell peppers
1 large onion, quartered
5 cups chicken stock
4 large fresh sprigs of thyme, or 1/2 tsp dried
1/4 tsp salt
1/4 tsp pepper
pinch hot pepper flakes
1/4 cup dry sherry
1/4 cup whipping cream
1/4 plain yogurt
fresh thyme to garnish

• Cut a slice of the top of each head of garlic so that the tops of the cloves are exposed. Roast garlic, peppers, onions in 400F preheated oven for 40-50 minutes, turning occasionally. Remove from oven, and place peppers in a bag or covered bowl for 10 minutes.
   
• When cool enough to handle, remove skin, seeds, stalk and membrane from the peppers. Transfer flesh to a large saucepan. Scoop the softened garlic cloves from the roasted heads. Add to the pan along with the onion, stock, thyme, salt, pepper, and hot pepper flakes. Boil. Simmer for 20 minutes. Discard sprigs, if used.
   
• Purée soup in batches until smooth. Pour through a sieve into the washed-out pan. Press on the solids to extract as much liquid as possible. Stir in sherry and cream. Bring to simmer, but not boiling. Add the yogurt. Stir. Serve.

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