Roasted Red Pepper Bisque as prepared in DEAN & DELUCA’s Kansas City kitchen

Yield 3 ½ qts

½ stick Butter
½ cup celery, diced
½ cup onions, diced
½ cup carrots, diced
1 quart Chicken stock
3 cups Roasted red peppers with juice
1 cup Tomato paste
1.5 cups Ketchup
1 quart Heavy whipping cream
1 Tbsp Kosher salt
2 tsp Ground black pepper
¾ tsp Dried oregano leaves
¾ tsp Dried basil leaves

1. melt butter and saute celery, carrots, and onions to soften
2. add stock and roasted red peppers to the vegetables
3. bring to a boil
4. add remaining ingredients to boiling stock and vegetable mix
5. reduce heat and let simmer 10-15 minutes
6. add seasonings and puree mix until smooth
7. adjust seasonings as needed

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Comments ( 1 Comment )

what a fantastic dish for a dinner party! my friends were very impressed. i used red pepper from Kampot which i brought back from my recent holiday in Cambodia. its subtle and aromatic quality really brings out the flavour of the dish without over-whelming it.

carmacooks added these pithy words on Mar 21 10 at 8:05 am

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