Red pepper bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
11 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, sweet, red, fresh 4 tbsp Butter, salted 2 medium (2-1/2" dia) Onions, diced3 stalk, medium (7-1/2" - 8" long) Celery, sliced thin3 tbsp chopped Shallots4 clove Garlic, minced4 cup (8 fl oz) Chicken Broth 1 tbsp Paprika 1 tsp Pepper, white 1 cup Heavy Whipping Cream 1 cup Milk, nonfat (skim milk)
Cut peppers from seeds and membranes. Roast at 450 for 20-25 minutes until mostly tender. Pull out and slightly cool. After cool dice peppers and set aside.
In a large pot melt butter over medium heat. Add onions, garlic, shallots, and celery. Cook until onions start to turn translucent. About 5-7 minutes.
Add in paprika and white pepper until fragrant. Another 1-2 minutes.
Add in diced peppers and chicken broth and make sure to scrape any brown bits off bottom of pan. Cook for another 5-10 minutes before either pureeing with an immersion blender or blending in batches in a regular blender.
Once blended reduce heat to low and add milk and cream. I blend a second time with my immersion blender and then remove from the heat.
Serve hot or cold. Your choice!
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JOINMYJOURNEY.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JOINMYJOURNEY.
Nutritional Info Amount Per Serving
- Calories: 187.6
- Total Fat: 14.0 g
- Cholesterol: 47.6 mg
- Sodium: 450.6 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.6 g
- Protein: 3.5 g