ROASTED RED PEPPER BISQUE
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of ROASTED RED PEPPER BISQUE calories by ingredient
Introduction
This recipe comes from Pinehurst Resort and is delicious. Not on the healthy side, but I wanted to see the nutritional information This recipe comes from Pinehurst Resort and is delicious. Not on the healthy side, but I wanted to see the nutritional informationNumber of Servings: 6
Ingredients
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3 ounces Roasted Red Peppers, peeled and seeded
2 ounces Yellow Onions, large dice
1 ounce Celery, large dice
1 ounce leek, sliced and rinsed
1/2 tablespoon Garlic, chopped
1 tablespoon Tomato Paste
3 cups Chicken Stock
1/8 quart Heavy Cream
1/2 tablespoon Clarified Butter
1/2 ounce Chevre Cheese (Goat Cheese)
1/8 lb Roux
salt & white pepper
Tips
**Roux is a light colored paste made by mixing flour into melted butter being heated in a pan.
**Clarified Butter is made by heating butter over med/high heat until it separates. Discard the stuff that rises to the top and the clarified butter is what is left.
Directions
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.