Submitted by Anonymous on Wed, 09/19/2007 - 3:17pm.
makin it up as I go roasted pepper bisque:
*cut up about 8 big peppers(farmers market) -toss them into a bowl with olive oil to coat- put them on a cookie sheet and into the oven at about 425--until you can really smell the roasted sweetness about 25 minutes. * dice up about 5 shallots( farmers market)- and saute them in olive oil while your peppers cook--I also threw in some cumin seeds--they smelled great-- * dice up about 5 potatoes and cook until soft * season to taste- * after everything was soft I put them all into the blender and pureed until smooth- --at this point it was not as flavorful as I'd hoped so I seasoned some more and left the soup over-night for the flavors to wed and develop a bit. The next day I rewarmed everything- and It was great, very simple -but yummy you could also add cream if you want to make it a real bisque but I found that the potatoes made it pretty creamy already if you can believe it. I also toasted some good local bread and melted some michigan fontina(from Kingmas!) on the top french onion style and that made it very attractive for my 5 year old.
*cut up about 8 big peppers(farmers market) -toss them into a bowl with olive oil to coat- put them on a cookie sheet and into the oven at about 425--until you can really smell the roasted sweetness about 25 minutes.
* dice up about 5 shallots( farmers market)- and saute them in olive oil while your peppers cook--I also threw in some cumin seeds--they smelled great--
* dice up about 5 potatoes and cook until soft
* season to taste-
* after everything was soft I put them all into the blender and pureed until smooth-
--at this point it was not as flavorful as I'd hoped so I seasoned some more and left the soup over-night for the flavors to wed and develop a bit.
The next day I rewarmed everything- and It was great, very simple -but yummy
you could also add cream if you want to make it a real bisque but I found that the potatoes made it pretty creamy already if you can believe it. I also toasted some good local bread and melted some michigan fontina(from Kingmas!) on the top french onion style and that made it very attractive for my 5 year old.