RECIPE #3939 - ROASTED RED PEPPER BISQUE Tuesday, Jan 9, 2007
CAROL MICHAEL, THE FRONT PORCH - DICKSON
1/2 c onion, finely diced 1 t garlic 1/4 c olive oil 1 c white wine 28 oz. can roasted red peppers, well drained and pureed in processor 1 c heavy cream 1 1/2 c whole milk 1 T ham base salt and pepper to taste
Saute onion and garlic in olive oil until translucent, being careful not to burn the garlic. Add the wine, bring to a simmer and reduce by one half. Add the pureed red peppers and remaining ingredients. Pour into a blender and blend until velvety smooth. Pour into a saucepan and gently heat to serving temperature. If you prefer a thicker, creamier soup, make a simple roux to add to soup. Melt three tablespons of butter in microwave and stir three tablespoons of all-purpose flower into butter. Pour into blender with soup and blend until smooth. Then heat soup for serving.