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Roasted Red Pepper Bisque

This recipe, pretty much tinkering free, is from Chile Pepper magazine and the flavor of this creamed soup is simply fabulous. It can be served hot or chilled and with a salad and fresh, crusty bread it makes a meal that will dazzle your friends. This dish is also the inspiration for my Pasta with Roasted Red Pepper Sauce.

5 large roasted, peeled and seeded red bell peppers
2 tablespoons minced garlic
1 large sweet onion such as a Vidalia
1 pint heavy cream
1 quart chicken stock
salt and pepper to taste

In a large sauce pan, sauté the onion and garlic in a small amount of oil until onions are translucent. Puree roasted red peppers along with the onions in a blender.  Be cautious when pureeing hot foods in a blender - you may want to do this in batches.  Return to pot and add the cream. Add the chicken stock and allow to simmer for about a half hour to reduce. Season with salt and pepper to taste.


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