Red Pepper-Cauliflower Soup

By Sunset
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6 large red bell peppers, stemmed and cored, halved lengthwise, and pressed flat

1 tablespoon olive oil

4 shallots, peeled and chopped

1 teaspoon salt

1/4 teaspoon cayenne

1 quart fat-skimmed chicken broth

1 head cauliflower, cut into florets

1 teaspoon sugar

Freshly ground pepper

Extra-virgin olive oil (optional)

Chopped fresh chives (optional)

Lemon wedges (optional)

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