Like the erstwhile Chico pub for which it’s named, this classic red bell pepper soup harks back to a simpler time. Fresh, crisp peppers are sauteed, simmered and pureed with garlic,  thyme and a pinch of cayenne, then finished with smooth cream. (Vegetarian) (makes approx. 2 quarts)  1 Tbsp butter 4 red bell peppers, chopped…