Roasted Red Pepper Bisque

READY IN: 55mins

INGREDIENTS

  • 2 (1 lb) cansmancini sweet roasted peppers (1 Lb. 13 Oz. , Drained Reserve Liquid)
  • 13 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
  • 14 cupmarsala wine
  • 1teaspoonfine sea salt
  • 1teaspoonfresh ground black pepper
  • 3cups home made chicken stock
  • 1cup roasted red pepper liquid
  • 2teaspoonsfine sugar
  • 12 teaspoon grated nutmeg
  • 1cupheavy cream (Tempered)
  • 14 cupfresh basil (Chiffonnade)
  • 14 cupfresh parsley (Chopped)
  • 1cupcreme fraiche
  • DIRECTIONS

  • 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.
  • Serve Roasted Red Pepper Bisque in warm bowls.
  • Garnish with fresh parsley sprig.
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