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Roasted Red Pepper Bisque Recipe

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This recipe for Roasted Red Pepper Bisque is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
15 large sweet peppers or 1 48 ounce can roasted red peppers rinsed and drained
1 large clove garlic, minced
1 small can tomato juice
1 large onion, diced
3/4 cup flour
3 cups stock
2 quarts half and half
1/2 cup white wine
1 cup honey
chopped fresh parsley
Directions:
Directions:
If roasting peppers, heat oven to 350 degrees. Line a baking sheet with parchment papers. Bake peppers 40-45 minutes, turning occasionally, until all sides are blistered. Remove from oven. Place in bags for 10-15 minutes. Remove stems, peel and seed.

Using a food processor, puree peppers. Set aside. In large stockpot place olive oil. Cook onion until transparent. Add garlic. Add flour. Stir 1 minute or more to remove raw flour tate. Whisk in stock then half and half, wine, tomato juice, honey and pepper puree. Bring to a simmer and let cook 4-5 minutes. Continue cooking until thickened, stirring. Ladle into bowls and garnish with parsley and croutons, if desired.

 

 

 

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