Roasted Red Pepper Bisque |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Folks are sure to comment about the awesome roasted red pepper flavor in this velvety soup. It's a fantastic first course for special occasions or alongside sandwiches at a casual gathering.Mary Zettlemaier, Chelsea, Michigan Ingredients:
8 medium sweet red peppers |
1 large onion, chopped |
2 tablespoons butter |
3 cups chicken broth, divided |
2 cups half-and-half cream |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
6 tablespoons shredded parmesan cheese |
Directions:
1. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
2. Peel off and discard charred skin. Remove stems and seeds; set peppers aside.
3. In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan.
4. Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese. Yield: 6 servings (2 quarts).
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