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RECIPE #3939 - ROASTED RED PEPPER BISQUE Tuesday, Jan 9, 2007

RECIPE #3939 - ROASTED RED PEPPER BISQUE Tuesday, Jan 9, 2007

CREATED Jan 9, 2007

CAROL MICHAEL, THE FRONT PORCH - DICKSON

1/2 c onion, finely diced
1 t garlic
1/4 c olive oil
1 c white wine
28 oz. can roasted red peppers, well drained and pureed in processor
1 c heavy cream
1 1/2 c whole milk
1 T ham base
salt and pepper to taste

Saute onion and garlic in olive oil until translucent, being careful not to burn the garlic.  Add the wine, bring to a simmer and reduce by one half.  Add the pureed red peppers and remaining ingredients.  Pour into a blender and blend until velvety smooth.  Pour into a saucepan and gently heat to serving temperature.   If you prefer a thicker, creamier soup, make a simple roux to add to soup.  Melt three tablespons of butter in microwave and stir three tablespoons of all-purpose flower into butter.  Pour into blender with soup and blend until smooth.  Then heat soup for serving.