To make this easy soup even easier, char-grill the peppers the day before. Simply preheat a lightly greased grill and plunk the whole peppers, intact, onto it. As they char, turn peppers constantly to ensure an even grilling. Remove to a baking sheet to cool for 1 to 2 minutes. Then, before they cool completely, place in a paper bag to steam for a few minutes. Afterwards, their blackened skins will slip off effortlessly. Cut open peppers and remove the seeds and stems. Keep peppers in a plastic container.

Often you will find that a reliable cheesemonger sells crème fraîche, or at least an approximation of this French concoction. If you can’t find it, use this method to make a very good substitute: Warm 1 cup (250 mL) (35%) whipping cream gently.

Remove from heat and combine with 2 tbsp (25 mL) buttermilk or sour cream in a glass bowl. Mix well, cover and let stand at room temperature overnight. Give the mixture a good stir once it has thickened, then cover and refrigerate. It will thicken even more once chilled and keeps well for up to 10 days in the refrigerator.