Sorry for the lack of posts recently. Bizzy! This was an end of winter soup that was pretty easy, filling, and tasty. It is a bit time consuming but not with full attention steps throughout. Red pepper has such a great taste and with a little extra spice added it was wonderful!
The star of the show!
Start by spraying the peppers with some oil and sprinkle with salt and pepper, then roast in a 400 degree oven for about 25 minutes. Until they start to blacken and blister.
Then place in a container with a lid or sealed plastic bag to cool and also steam the skins off. Once they are cool enough to handle, peel the skins off and remove the seeds and stems.
Such beautiful vibrant colors. I can’t wait for summer produce. Set these aside and begin on the rest of the soup or overlap the processes if you can. Like many soups, this also starts with the holy triumvirate.
Saute with a few tablespoons of olive oil
Chop the red peppers and then add them to the browned vegetables with cayenne and continue to saute.
Allow the mixture to saute and come together for a few minutes then add the chicken stock.
Reduce and bring together
Pour the whole mixture into a blender and blend well then return to the pot.
When the blended mixture is returned to the pot, apply heat and and add the cream while continuing to stir.
That is just about it! Bring up to temperature while continuing to stir and serve. We added a little dollop of sour cream which added to the rich and creaminess and was a little cooling dab to the bit of spice. They made a great combo.
Recipe for Roasted Red Pepper Bisque
G
Starving Kitten 