Superb Red Pepper Soup

6 medium red bell peppers, halved
½ cup butter
1 large onion, chopped
2 garlic cloves, minced
3 large carrots, peeled and chopped
1 large baking potato, peeled and chopped
2 medium firm pears, peeled, cored, and chopped
1 (32-ounce) package chicken broth
1 tablespoon chopped parsley
Salt and pepper
2 cups sour cream
Parsley sprigs

1. Preheat broiler. Line a large baking sheet with foil. Arrange bell peppers, cut side down, on baking sheet. Broil 4 inches from heat source until peppers are blackened and blistered, about 14 minutes. Remove peppers to a medium bowl. Cover with plastic wrap and let stand 20 minutes. Peel peppers, discarding seeds, skin, and stems; coarsely chop.
2. Melt butter in a Dutch oven over medium heat. Add onion and garlic and sauté 10 minutes. Stir in carrots; cook 10 minutes. Add peppers, potato, pears and broth. Bring to a boil, reduce the heat, and simmer, uncovered, until vegetables are tender, about 20 minutes. Add parsley.
3. Working in 1-cup batches, purée soup in a blender. Return soup to Dutch oven and reheat over medium heat. Season with salt and pepper.
6. Ladle soup into individual bowls and garnish with cour cream and parsley sprigs. Serves 8.