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Ross’s Red Pepper Bisque

DEBORAHDEBORAH SIMON
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Ingredients

  • 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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directions

  • 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

Edit note

Ross love this soup.....


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