Roast the red and poblano peppers whole over a charcoal flame or under a broiler, turning until entirely blackened. Remove from the grill and immediately place in a paper bag, seal and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
In a sauté pan over medium heat, heat the butter and add the shallots and leek. Cook for about 6 minutes, or until the shallots and leeks are translucent, stirring frequently.
Add the stock and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 15 minutes. (Adjust heat as required to simmer.)
Remove from heat and let cool. In a food processor or blender, add the stock, red peppers, poblano chili, lemon juice, salt and pepper. Blend until smooth.
Before serving, reheat sauce in a saucepan and stir in cream.
Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel. The Surreal
Gourmet's Web Site is located at http://surrealgourmet.com.