Rosemary Scented Sweet Red Pepper Bisque Recipe
Ingredients
| 4 medium sprigs of rosemary plus 6 tiny sprigs for garnish | ||
| 2 medium sprigs of sweet marjoram | ||
| 3 tablespoons fruity olive oil | ||
| 6 large red bell peppers, cut into 1/2-inch strips | ||
| Leeks | 6 Medium, thinly sliced | |
| 2 large garlic cloves, crushed through a press | ||
| Ground black pepper | 1/4 Teaspoon | |
| 2 1/2 cups beef stock or canned broth | ||
| 3/4 cup plus 6 tablespoons creme fraiche or sour cream, at room temperature | ||
| Salt | To Taste | |
Directions
1. Tie the medium sprigs of rosemary and the marjoram in a double thickness of cheesecloth. Wring lightly to release the volatile oils.
2. In a large heavy saucepan, heat the oil over high heat until almost smoking, about 1 minute. Add the peppers and cook, tossing, until slightly softened, about 2 minutes. Add the leeks and garlic and cook, tossing, for 2 minutes longer.
3. Add the cheesecloth bag of herbs and the black pepper. Reduce the heat to very low, cover tightly and cook until considerable juices have accumulated and the peppers are very soft, about 1 hour.
4. Remove and discard the cheesecloth bag. Scrape the vegetables into a food processor or blender and puree until smooth.
5. Strain the puree into a medium saucepan and add the stock. Cook over moderate heat until just hot, 2 to 3 minutes. Stir in 3/4 cup of the creme fraiche and season to taste with salt.
6. Ladle the soup into heated soup plates and garnish each serving with 1 tablespoon of the creme fraiche and a tiny rosemary sprig.
2. In a large heavy saucepan, heat the oil over high heat until almost smoking, about 1 minute. Add the peppers and cook, tossing, until slightly softened, about 2 minutes. Add the leeks and garlic and cook, tossing, for 2 minutes longer.
3. Add the cheesecloth bag of herbs and the black pepper. Reduce the heat to very low, cover tightly and cook until considerable juices have accumulated and the peppers are very soft, about 1 hour.
4. Remove and discard the cheesecloth bag. Scrape the vegetables into a food processor or blender and puree until smooth.
5. Strain the puree into a medium saucepan and add the stock. Cook over moderate heat until just hot, 2 to 3 minutes. Stir in 3/4 cup of the creme fraiche and season to taste with salt.
6. Ladle the soup into heated soup plates and garnish each serving with 1 tablespoon of the creme fraiche and a tiny rosemary sprig.
Chef
