Recipe

Roasted Red Pepper Bisque Recipe

	Crabhappychick / All my dishes 1 year, 6 months ago We had a soup cook-off at work last year and Mark won in the cream soup category with this one. Well, actually his wife made it - we were lucky he entered it. Absolutely wonderful! Prep:10m Cook:20m Servings:12	Crabhappych
	summertime treat

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Ingredients

15 large red bell peppers, or No. 5 can of Mancini's roasted red peppers (48 ounces)

1/4 pound unsalted butter

1 large Spanish onion, diced small

1/4 pound all-purpose flour (about 3/4 cup)

1/2 cup dry sherry

2 quarts half and half

1 cup honey

48 ounces chicken stock, or broth

salt and pepper, to taste

Directions

If using fresh peppers: Make sure you have adequate ventilation. Roast peppers over open flames, using tongs to rotate. Char thoroughly. Place in ice bath for 5 minutes, then remove skins and seeds. If using canned peppers, drain.

Puree peppers until smooth. In large stockpot, melt butter over low heat. Add onions; cook until translucent.

Stir in flour and cook about 1 minute -- do not brown or burn. Add remaining ingredients; stir until smooth. Bring to simmer and let cook for 10 minutes. If desired, season with salt and pepper; garnish with croutons and fresh parsley.

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