View Roasted Red Pepper Bisque Post
6 large Red Bell Peppers
1 medium Carrot
1 medium White Onion
1 stalk Celery
3 tbsp Olive Oil
4 cups Chicken Stock
1/4 cup Heavy Cream
1/2 tsp Cayenne Powder
Sour cream for garnish
Lightly coat peppers in olive oil and salt and pepper. Roast in a 400 degree oven for about 25 minutes or until slightly blackened and blistering. Place peppers in container with lid or sealed plastic bag until cool enough to handle and skins are blistered. Once able to be handled, remove skins, seeds and stems. Roughly chop and set aside.
Dice onion, celery, and carrot and saute until lightly browned in olive oil. Add cayenne and saute another minute. Add chopped red peppers and continue to saute for 4-5 minutes. Add chicken stock and simmer for about 30 minutes until reduced and soft. Pour entire contents into blender and blend until smooth. Return pot and bring back to a simmer. Add cream and stir at a simmer for a few minutes. Pour into bowls and garnish with sour cream.
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