Roasted Pepper Bisque Recipe

 

A few months ago I was fortunate to receive a variety of fresh produce from Sensei Farms.  I received Lanai Sweet Peppers and Orange Bell Peppers, so with the suggestion of Na`au's Chef Brian, I made a Roasted Pepper Bisque.

Roasted Pepper Bisque:

Ingredients:

• 4-5 red or orange bell peppers
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 4 T butter
• 4 T flour
• 1 32oz box of chicken stock
• pinch thyme
• 1 bay leaf, crushed
• 1/4 c heavy cream
• salt, to taste
• pepper, to taste

Directions:

• On a sheet pan, broil peppers and make sure they are charred all the way around
• Once broiled, place peppers in a bowl and cover with plastic wrap to steam, for approximately 10 minutes
• Rub off black char, making sure not to rinse off (black flecks are okay).
• Remove stems and cut out seeds; set peppers aside.
• In a large stock pot, sweat onions and garlic in butter until translucent.
• Add flour little by little, stirring continuously for 5 minutes, until the mixture becomes the consistency of wet sand
• Add in chicken stock, thyme, and bay leaf, and simmer for 5 minutes
• Add in bell peppers.
• Take out bay leaf, and pour contents into a blender.  Blend until smooth.
• Return to pot.
• In a separate sauce pan, heat up heavy cream until warm (not boiling).
• Add to soup little by little.
• Add salt and pepper to taste.