Golden Pepper Bisque Recipe
Ingredients
| French Bread Croutons | ||
| Yellow bell peppers | 2 Large | |
| 1 tablespoon olive oil or salad oil | ||
| Onion | 1 Large, chopped | |
| Potatoes | 2 Large, skinned | |
| 2 large carrots cut into 1/2-inch-thick slices | ||
| Stalk celery | 1 Large, thinly sliced | |
| Sodium chicken broth | 6 Cup (16 tbs) | |
| Grated Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Prepare French Bread Croutons.
Place bell peppers in a 9-inch baking pan and broil about 4 inches below heat, turning as needed, until charred on all sides (15 to 20 minutes).
Cover with foil; let cool for 30 minutes.
Remove and discard stems, skins, and seeds; rinse peppers and chop coarsely.
Heat oil in a 4- to 5-quart pan over medium-high heat.
Add onion and cook, stirring occasionally, until it begins to brown (about 5 minutes).
Add bell peppers, potatoes, carrots, celery, and broth.
Bring to a boil; reduce heat, cover, and boil gently until carrots are very soft to bite (20 to 25 minutes).
In a blender or food processor, whirl vegetable mixture, about a third at a time, until smoothly pureed.
Return all puree to pan; cook over medium heat, stirring often, until heated through.
Season to taste with salt and pepper.
Sprinkle croutons over each portion.
Place bell peppers in a 9-inch baking pan and broil about 4 inches below heat, turning as needed, until charred on all sides (15 to 20 minutes).
Cover with foil; let cool for 30 minutes.
Remove and discard stems, skins, and seeds; rinse peppers and chop coarsely.
Heat oil in a 4- to 5-quart pan over medium-high heat.
Add onion and cook, stirring occasionally, until it begins to brown (about 5 minutes).
Add bell peppers, potatoes, carrots, celery, and broth.
Bring to a boil; reduce heat, cover, and boil gently until carrots are very soft to bite (20 to 25 minutes).
In a blender or food processor, whirl vegetable mixture, about a third at a time, until smoothly pureed.
Return all puree to pan; cook over medium heat, stirring often, until heated through.
Season to taste with salt and pepper.
Sprinkle croutons over each portion.
Chef
