Roasted Red Pepper Bisque
A thick hardy bisque.
4 medium red bell peppers
1 medium onion
4 cloves garlic
2 cups chicken broth
2 cups water
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Cayenne pepper
1 cup whipping cream
1 cup fresh crab meat (optional)
Roast red peppers under the broiler (or over an open flame) until the skin is blackened.
Put pepper in a paper bag for ten minutes.
Peel off the blackened skin and take out the seeds.
Peel and cut the onion in quarters.
Peel the garlic cloves.
Drizzle with olive oil and roast at 400ļF for about 15 minutes.
Chop peppers, onions, and garlic.
In a sauce pan combine all ingredients except cream and simmer for 1 hour.
Puree in a food processor or blender.
Reheat over low heat and add cream and crab if using.
Do not boil.
Posted by Bettie in AK
Serve with warm French bread.
This could be made with vegetable stock.