2 large garlic cloves, unpeeled
1/4 teaspoon extra-virgin olive oil
3 red bell peppers
1 cup fat-free chicken broth
1/2 cup cream
1 tablespoon sour cream
1 teaspoon milk
1 tablespoon fresh chives, minced
Preheat oven to 350.
Cut off and discard root ends of garlic cloves. On a 10-inch pice of foil, drizzle garlic with oil. Crimp foil to seal and bake in middle of oven until garlic is tender, about 30 minutes. Cool, then peel.
While garlic is baking, lay bell peppers on their sides on racks of gas burners and turn flames on high. Roast peppers, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Coarsely chop peppers and puree in a blender with roasted garlic and chicken broth.
Transfer puree to a saucepan. Add cream and warm over moderate heat, stirring, until warm, then season with salt and pepper. Pour into individual cups (for hors d’oeuvre portion) or bowls.
Stir together sour cream and milk. Drizzle 1 teaspoon sour cream mixture over each serving of soup and sprinkle with chives.