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Ross’s Red Pepper Bisque

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Ross’s Red Pepper Bisque by DEBORAH SIMON
Ross’s Red Pepper Bisque by DEBORAH SIMON


  • 5 large red peppers
  • 3 1/2 cups chicken broth
  • 1 tsp paprika
  • 1/2 cup Romano cheese
  • hot pepper sauce
  • 3/4 cup whipping cream
  • 1tbsp olive oil
  • 16 large shrimp
  • 3 tbsp fresh basil
  • 1 tsp sugar
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  • 1

    Char, peel and chop red peppers.

  • 2

    Combine chopped, cooked red pepper in broth. Bring to a boil, reduce heat, simmer till peppers are tender, about 5 minutes. Puree soup in a blender , until smooth. Mix in paprika and sugar simmer 5 minutes. Wisk in cream and cheese.. Season with salt and pepper. Saute shrimp in oil till cooked. Chop shrimp and add to the bisque. Sprinkle with chopped basil.

Recipe Notes

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Ross love this soup.....

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