Roasted Pepper Bisque With Salsa Recipes

ROASTED RED PEPPER BISQUE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds; set peppers aside., In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan. , Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.

ROASTED PEPPER BISQUE WITH SALSA

Steps:

• To make the soup, heat the oil in a large pot over medium-low heat. Add the peppers, onions and 1/2 cup broth. Cook, stirring occasionally, for 20 minutes. Stir in the garlic and cook for 5 minutes. Cover and cook for 20 minutes longer.
• Scrape the mixture into a food processor and process until smooth. Add the remaining broth, yogurt, lemon juice, salt and pepper and process until combined.
• Meanwhile, to make the salsa, preheat the oven to 375 degrees. Place the zucchini on a baking sheet and roast for 20 minutes. Place in a bowl and let cool. Toss in the remaining ingredients. Place the soup in a saucepan over low heat just until hot. Ladle the soup among 4 bowls. Top with a mound of the salsa and serve immediately.

ROASTED RED PEPPER BISQUE (SOUP)

Steps:

• 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. Strain soup through china cap.

ROASTED RED PEPPER BISQUE

Steps:

• 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.