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Home
> Recipes > Red Pepper Bisque
Red Pepper Bisque
This simple soup will let you appreciate the flavours that are locked in red bell peppers. This soup is a great recipe choice on those rainy days. It is best served with French loaf.
Recipe by:
Steve
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Recipe Tags:
French
,
Appetizers
,
Chicken
,
Soup
,
Baby Shower
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Prep Time:
15 Mins
Cook Time:
60 Mins
Ready In:
75 Mins
Serves:
4
Ingredients
Directions
2 tablespoons butter
4 red bell peppers
1 large potato, peeled and dice
1 medium yellow onion, peeled and chopped
4 cloves garlic, minced
28 fluid ounces chicken broth
1/2 cup heavy cream
1 pinch ground black pepper, to taste
1 pinch salt, to taste
1. Place the whole red bell peppers in the oven, on a baking sheet, and broil until mostly blackened, about 15 to 20 minutes. Roasting the peppers brings out the flavours
2. Place the blackened bell peppers in a bowl, cover the bowl with a plate, and let the peppers steam for 5 minutes, or until the skins feel like they can easily be peeled off
3. Remove the peppers from the bowl, peel off the blackened skins and remove the seeds
4. Chop the blackened bell peppers
5. Melt the butter in a large saucepan over medium heat
6. Place the blackened bell peppers, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender
7. Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes
CAUTION: Steam from the hot liquid creates pressure that will blast off the blender lid if the stopper is in place. To ease the pressure, remove the stopper and cover the hole with a folded towel to prevent a mess before blending
8. Transfer to a blender and puree until smooth. You might need to do this in batches
9. Rinse the saucepan and return the liquid to the saucepan over medium low heat. Stir in the heavy cream, salt and the ground black pepper and allow to heat through, about 5 to 10 minutes
10. Serve
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