Roasted Red Pepper Bisque |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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) |
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:
1. 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.
2. Puree peppers until smooth. In large stockpot, melt butter over low heat. Add onions; cook until translucent.
3. 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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