3 red bell peppers
1 clove garlic, minced
1/4 chopped onion
1/2 c. chicken broth
1/2 tsp. tarragon, dried, or 1 1/2 tsp. fresh

Roast whole peppers under broiler or over gas flame until skin is slightly blackened, wrinkly and easy to remove. Place in covered bowl and set aside for 10 minutes.

Meanwhile, simmer onions and garlic in chicken broth until tender. Remove from the heat and add tarragon. Peel and seed peppers, reserving juice. Chop pepper flesh and add to the broth mixture with reserved juice. Blend in blender until smooth. Reheat briefly. Divide evenly. Great with broiled whitefish. Makes 4 servings.