Recipe

Chilled Roquefort Mousse In A Hot Puff Pastry Case Recipe

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Ingredients

4 tb Olive oil
1 1/2 c French bread cubes;
3 c Chicken stock or canned broth;
1 Onion; cut into 3/4-inch pieces
1/8 ts Dried crushed red pepper
4 lg Red bell peppers;
Fresh basil leaves; slivered

Directions

Step #1 Char peppers over gas flame or in broiler until blackened on all sides.
Step #2 Wrap in paper bag & let this stand 10 mins.
Step #3 Peel & seed.
Step #4 Cut into 1/2-inch pieces.
Step #5 Heat 2 tbsps oil in heavy large saucepan over medium-high heat.
Step #6 Add onion & saut until brown on edges, about 6 mins.
Step #7 Add bell peppers & 3 c stock.
Step #8 Simmer until vegetables are tender, about 5 mins.
Step #9 Using slotted spoon, transfer peppers & onion to processor; puree.
Step #10 With machine running, add stock from saucepan and mix until smooth.
Step #11 Mix in dried red pepper.
Step #12 Spice up this with salt and pepper.
Step #13 Cover & chill until cold.
Step #14 (Can be made 1 day ahead.
Step #15 ) Heat 2 tbsps oil in medium skillet over med-heat/flame.
Step #16 Add bread; stir until brown.
Step #17 Whisk cold soup to mix; thin with more stock if necessary.
Step #18 Spoon into bowls.
Step #19 top this with bread & basil.
Step #20 Serves 4.
Step #21 --.
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