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Racines' Roasted Red Pepper Bisque

Source of Recipe


Chef Alex Kaulbach, Racines'






List of Ingredients



• 5 red bell peppers, roasted, peeled & seeded (method follows)
  
• 1 small yellow onion, large dice
  
• 1 large carrot, sliced
  
• 1 stalk celery, sliced
  
• 2 potatoes, large dice
  
• Olive oil
  
• 1/4 cup white wine
  
• 1 pint heavy cream
  
• 1 cup milk
  
• 1 cup water
  
• 5 Tbsp tomato paste
  
• 1 bay leaf
  
• Salt and white pepper, to taste
  






Instructions



1. To roast peppers: Choose red bell peppers with smooth surfaces for easier peeling once roasted. Lightly rub with olive oil and season with salt and pepper. Grill over an open flame, or under the broiler, turning peppers every 3 to 5 minutes until skins are blackened all over. Place roasted peppers in large bowl and cover tightly with plastic wrap. Let cool for 1 hour. When cool, remove core, seeds and skins. Peel under cool, running water to remove skin more easily. Refrigerate finished peppers until ready to add them to the bisque.
   
   
2. In a soup pot, saute the onions, carrots, celery, and potatoes in a little olive oil over medium-high heat until slightly browned. Deglaze pot with the wine.
   
   
3. Add the cream, milk, water, tomato paste, bay leaf and seasoning. Gently simmer over low heat until the potatoes are done. Remove bay leaf and add the bell peppers.
   
   
4. Puree the entire mixture in a blender, and return it to the soup pot. Adjust seasoning to taste, and serve.
   
   Makes about 1-1/2 quarts.