4 med. sprigs fresh rosemary
2 med. sprigs fresh sweet marjoram (or use dried)
3 tbsp. olive oil
6 lg. red bell peppers, cut into 1/2 inch strips
6 med. leeks, white part only, thinly sliced
2 lg. garlic cloves, crushed
1/4 tsp. black pepper
2 1/2 c. chicken bouillon
3/4 c. sour cream (plus 6 tbsp. for garnish)

Tie rosemary and marjoram in double thickness cheesecloth. Ring lightly (bruise leaves). In large, heavy saucepan heat oil on high heat until almost smoking (1 minute). Add peppers and cook, tossing until slightly soft (2 minutes). Add leeks, garlic and cook 2 minutes. Add cheesecloth and black pepper. Reduce heat to low simmer. Put lid on and cook until peppers are soft (1/2 hour; they need to be very soft to puree).

Remove and discard cheesecloth. Scrape vegetables into blender. Puree until smooth. Pour this into medium saucepan and add stock. Cook on moderate heat 2-3 minutes until just hot. Stir in sour cream and season to taste with salt.

Garnish with a dollop of sour cream and a small sprig rosemary.