Roasted Red Pepper Bisque
photo by Potagekempcc
- Ready In:
- 55mins
- Ingredients:
- 22
- Serves:
-
4
ingredients
- 2 (1 lb) cans mancini sweet roasted peppers (1 Lb. 13 Oz. , Drained Reserve Liquid)
- 1⁄3 cup extra virgin olive oil
- 3 bay leaves
- 3 sweet onions (Chopped)
- 4 carrots (Chopped)
- 3 tablespoons chopped garlic
- 1 teaspoon cayenne pepper (piment de espelette)
- 3 tablespoons fresh thyme (Chopped)
- 3 tablespoons fresh sweet marjoram (Chopped)
- 2 tablespoons celery salt
- 2 tablespoons fresh cracked black pepper
- 1⁄4 cup marsala wine
- 1 teaspoon fine sea salt
- 1 teaspoon fresh ground black pepper
- 3 cups home made chicken stock
- 1 cup roasted red pepper liquid
- 2 teaspoons fine sugar
- 1⁄2 teaspoon grated nutmeg
- 1 cup heavy cream (Tempered)
- 1⁄4 cup fresh basil (Chiffonnade)
- 1⁄4 cup fresh parsley (Chopped)
- 1 cup creme fraiche
directions
- In a Dutch oven heat olive oil, add bay leaves, onions, carrots and garlic. Saute until tender. Add piment de espelette, thyme, marjoram, celery salt, black pepper and saute 1-2 minutes.
- Add Marsala wine and reduce by half. Season to taste with fine sea salt and black pepper.
- Add chicken stock, roasted red peppers, red pepper liquid and fine sugar. Stir the bisque and bring to a slow boil. Reduce to a simmer stirring for 30-minutes.
- In a sauce pan warm the heavy cream and whisk in fresh grated nutmeg. Season with sea salt and white pepper to taste.
- Whisk in the warm cream into the bisque. Add fresh basil and parsley. Whisking the bisque bring to a slow boil for 10-minutes.
- Remove the bisque from the heat and whisk in the Crème Fraiche. Puree the bisque and strain. Season with fine sea salt and white pepper to taste.
- Serve Roasted Red Pepper Bisque in warm bowls.
- Garnish with fresh parsley sprig.
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RECIPE SUBMITTED BY
Potagekempcc
United States