[ IN THE KITCHEN ]
Soup for the soul VICTORIA SPREHE
Well, it’s not chicken soup but believe me once you have had this bisque you will totally agree with me...it’s good for the soul. This is a beautiful bisque, rich with flavor that screams fall to me. You can serve it as a shooter for parties (make croutons smaller, of course), serve it as the soup course before a meal or serve it with a colorful fall salad as an entree. However you decide to serve it, it will be a hit...promise!
Roasted Red Pepper Bisque Makes 1 Quart Ingredients 4 ounces roasted red peppers, peeled and seeded 2 ounces yellow onions, large dice 1 ounce celery, large dice 1 ounce leeks, sliced and rinsed thoroughly ½ Tablespoon garlic, chopped 1 1/2 Tablespoons tomato paste 3 cups chicken stock 1 Tablespoon thyme 1/2 cup heavy cream ½ Tablespoon clarified butter ½ ounce chevre cheese 1/8 lb. roux salt and white or black pepper one TINY pinch of cayenne (bumps the flavor just a tad) Directions In a large pot, heat clarified butter and sweat celery, onion, leeks, and garlic until tender. Add roasted red peppers and to-
mato paste. Cook briefly then add roux and cook until roux is softened and hot. Add chicken stock and mix well to avoid lumps. Continue to stir until soup comes to a boil. Reduce to a simmer and let simmer until roasted red peppers begin to break down. Add heavy cream and crumbled chevre cheese and bring to a boil again. Place soup in a food processor and puree until smooth. Adjust seasoning with salt and white pepper and cayenne, if you choose. Strain soup through a china cap. Drizzle a little heavy cream on the top, sprinkle with extra thyme or parsley and place two or three Garlic Parmesan Croutons in the middle of the bowl before serving. Note: As a time saver you can use canned roasted red peppers but believe me canned peppers do not give you the same intense flavor that you get when you roast your own. I always encourage cooks to tweak the flavor to their liking. Sometimes I add a bit
FALL 2021
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