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
Method:
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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