Roasted Red Pepper Bisque
READY IN: 55mins
INGREDIENTS 2 (1 lb) cansmancini sweet roasted peppers (1 Lb. 13 Oz. , Drained Reserve Liquid) 1⁄3 cupextra virgin olive oil 3bay leaves 3sweet onions (Chopped) 4carrots (Chopped) 3tablespoons chopped garlic 1teaspooncayenne pepper 3tablespoonsfresh thyme (Chopped) 3tablespoons fresh sweet marjoram (Chopped) 2tablespoonscelery salt 2tablespoons fresh cracked black pepper 1⁄4 cupmarsala wine 1teaspoonfine sea salt 1teaspoonfresh ground black pepper 3cups home made chicken stock 1cup roasted red pepper liquid 2teaspoonsfine sugar 1⁄2 teaspoon grated nutmeg 1cupheavy cream (Tempered) 1⁄4 cupfresh basil (Chiffonnade) 1⁄4 cupfresh parsley (Chopped) 1cupcreme fraiche
DIRECTIONSIn 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.Serve Roasted Red Pepper Bisque in warm bowls.Garnish with fresh parsley sprig.
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