Tuesday, April 27, 2010

Roasted Red Pepper Bisque



1/2 cup butter
1 TB chopped garlic
½ cup diced onions
½ cup diced celery
½ cup diced carrots
½ cup apple juice (or white wine)
1 cup peeled, diced potatoes
1 cup diced tomatoes
2 cups roasted peppers
2 1/2 cups whole milk
2 tsp salt
2 tsp pepper
1 TB honey or sugar(opt)

First, roast your peppers. Rinse four to six whole red peppers and pat dry. Rub them with oil and put them in a 450' oven on a baking sheet for 10-15 minutes, turning once. They should get charred. Place them in a bowl and cover the bowl with plastic wrap. Let sit for 10 minutes (while you prep and dice the other ingredients). Peel outer skins off, then remove innards and give the peppers a rough chop. 

In a large pan, melt butter. Add onions, celery and carrots and cook for 5 minutes. Add juice or wine, potatoes, tomatoes and red peppers, and cook for 20 minutes. Puree in a blender or with a stick blender until smooth, then add milk. Add honey or sugar, salt and pepper to taste. Bring to a boil. If little skin bits will bother you, strain the soup again thru a colander. I like the little bits to chew on so I don't.

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