In a Dutch oven heat olive oil, add bay leaves, onions, carrots and garlic. Saute until tender. Add cayenne pepper, thyme, marjoram, celery salt, black pepper and saute 1-2 minutes.
Add Marsala wine and reduce by half. Season to taste with fine sea salt and black pepper.
Add chicken stock, roasted red peppers, red pepper liquid and fine sugar. Stir the bisque and bring to a slow boil. Reduce to a simmer stirring for 30-minutes.
In a sauce pan warm the heavy cream and whisk in fresh grated nutmeg. Season with sea salt and white pepper to taste.
Whisk in the warm cream into the bisque. Add fresh basil and parsley. Whisking the bisque bring to a slow boil for 10-minutes.
Remove the bisque from the heat and whisk in the Crème Fraiche. Puree the bisque and strain. Season with fine sea salt and white pepper to taste.
