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Golden Pepper Bisque Recipe
|French bread croutons||1 Cup (16 tbs)|
|Yellow bell peppers||2 Large|
|Olive oil/Salad oil||1 Tablespoon|
|Onion||1 Large, chopped|
|Thin skinned potatoes||2 Large, peeled and diced|
|Carrots||2 Large, cut into 1/2-inch-thick slices|
|Stalk celery||1 Large, thinly sliced|
|Low sodium chicken broth||6 Cup (96 tbs)|
|Grated parmesan cheese||2 Tablespoon, grated|
Serving size: Complete recipe
Calories 1723 Calories from Fat 331
% Daily Value*
Total Fat 37 g57.4%
Saturated Fat 11.2 g55.8%
Trans Fat 0 g
Cholesterol 26.4 mg
Sodium 2616.6 mg109%
Total Carbohydrates 289 g96.4%
Dietary Fiber 30.2 g120.9%
Sugars 32.5 g
Protein 81 g161.6%
Vitamin A 501.1% Vitamin C 1109.1%
Calcium 71.4% Iron 93.5%
*Based on a 2000 Calorie diet
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.