ROASTED RED PEPPER BISQUE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 ounces Roasted Red Peppers, peeled and seeded2 ounces Yellow Onions, large dice1 ounce Celery, large dice1 ounce leek, sliced and rinsed1/2 tablespoon Garlic, chopped1 tablespoon Tomato Paste3 cups Chicken Stock1/8 quart Heavy Cream1/2 tablespoon Clarified Butter 1/2 ounce Chevre Cheese (Goat Cheese)1/8 lb Roux salt & white pepper
In large pot, heat clarified butter and sweat celery, onion, leeks and garlic until tender.
Add roasted red peppers and tomato paste.
Cook briefly then add roux and cook until roux is softened and hot.
Add chicken stock and mix well with wire whip to avoid lumps. Continue to stir until soup comes to a boil. Reduce to a simmer and let simmer until roasted red peppers break down.
Add heavy cream and crumbled chevre cheese and again bring to a boil.
Place soup in blender and puree until smooth. Adjust seasoning with salt and white pepper.
Option, for creamy soup with no lumps: strain soup through china cap.
Serving Size: 1 Quart or Four 1Cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DAWNC1974.
Add roasted red peppers and tomato paste.
Cook briefly then add roux and cook until roux is softened and hot.
Add chicken stock and mix well with wire whip to avoid lumps. Continue to stir until soup comes to a boil. Reduce to a simmer and let simmer until roasted red peppers break down.
Add heavy cream and crumbled chevre cheese and again bring to a boil.
Place soup in blender and puree until smooth. Adjust seasoning with salt and white pepper.
Option, for creamy soup with no lumps: strain soup through china cap.
Serving Size: 1 Quart or Four 1Cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DAWNC1974.
Nutritional Info Amount Per Serving
- Calories: 223.4
- Total Fat: 14.5 g
- Cholesterol: 34.6 mg
- Sodium: 311.6 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 1.5 g
- Protein: 5.7 g
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