Roasted Red Pepper Bisque

This recipe was given to me by the chef at The Sherwood Inn in Skaneateles, NY. I think it’s delicious as a first course or as a main course with a salad and crusty bread.

ingredients

• 5 large red bell peppers
• 3 1/2 cups vegetable broth/can use chicken broth also
• 1 teaspoon paprika
• 1 teaspoon sugar
• 3/4 cup whipping cream (can use fat free half and half but will be less creamy)
• 1/2 cup grated Pecorino Romano cheese
• Hot pepper sauce

directions

1
1. Char red bell peppers over gas flame or under broiler or on gas grill until all sides, top and bottom are blackened.
2
2. Put blackened peppers in a brown lunch bag and seal by rolling down top. Let sit about 10-15 minutes. (By waiting, the skins will loosen with the steam inside the bag and they will be cooler to touch)
3
3. Cut bag open and peel skins off each pepper. Slice open each pepper and juice will flow out….be careful if it’s hot….and remove seeds from inside each pepper.
4
4. Cut one pepper into matchstick size strips and set aside.
5
5. Coarsely shop remaining 4 peppers.
6
6. Combine chopped peppers and stock in heavy large saucepan.
7
7. Bring to boil; reduce heat and simmer until peppers are very tender, about 5 minutes.
8
8. Working batches, puree soup in blender until smooth.
9
9. Return puree to saucepan.
10
10. Mix paprika and sugar.
11
11. Simmer 5 minutes to blend flavors. (Can be prepared 1 day ahead. Cover bell pepper strips and soup separately and refrigerate.)
12
12. If refrigerated, slowly heat up and whisk in cream and Pecorino Romano cheese.
13
13. Season to taste with hot pepper sauce, salt and pepper.

notes

Since you and Dion are spending the second night of your marriage at the Sherwood Inn, I thought this recipe was both delicious and meaningful.:) Love, MOM

Source: Mom