Roasted Red Pepper Bisque
From crabhappychick 15 years ago
- 20 minutes to make
- Serves 12
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!
Ingredients
- 15 large red bell peppers, or No. 5 can of Mancini's roasted red peppers (48 ounces) shopping list
- 1/4 pound unsalted butter shopping list
- 1 large spanish onion, diced small shopping list
- 1/4 pound all-purpose flour (about 3/4 cup) shopping list
- 1/2 cup dry sherry shopping list
- 2 quarts half and half shopping list
- 1 cup honey shopping list
- 48 ounces chicken stock, or broth shopping list
- salt and pepper, to taste shopping list
How to make it
- 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.
People Who Like This Dish 5
- Marell Nowhere, Us
- angieaugusta Adelaide, Australia
- cookinggood Leesburg, FL
- coffeecuriosity Madison, WI
- pjv Guelph, CA
- auntybea Vernon, Canada
- crabhappychick Pittsburgh, PA
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The Rating
Reviewed by 2 people-
This looks Great. I love soup and I love red peppers. Gets my 5.
Ferri
cookinggood
in Leesburg loved it
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" It was excellent "