Roasted Red Pepper Bisque (Soup) Recipe
Several years ago I attended a wedding at Pinehurst Resort in N.C. This bisque was served and I absolutely loved it! I wrote to the resort and asked
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Blender
- China cap
- Kitchen scale
- Pot
- Stove
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 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
- 1/8 lb roux
- salt & white pepper
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