Roasted Red Pepper Bisque
Source of Recipe
from Pittsburgh Post-Gazette
Recipe Introduction
This tempting soup from The 17th Street Cafe won the People's Choice Award.
List of Ingredients
Roasted Red Pepper Bisque
15 large red bell peppers or
...a 48 ounce can of roasted red peppers
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 & half
1 cup honey
48 ounces chicken stock or broth
for the peppers:
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. In large stockpot, melt butter over low heat. Add
onions; cook until translucent. Stir in flour; 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.
Makes about 12 cups.Recipe
|
|
member logon
