Roasted Red Pepper Bisque
Ingredients
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Red bell pepper, roasted / charred, skin and seeds removed, large dice -- 3 cup
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Carrot, peeled, large diced -- 2 cup
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Onion, White, peeled, large diced -- 2 cup
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Fennel, bulb, raw, trimmed, large diced -- 8 oz
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Celery, diced large -- 2 cup
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Garlic, minced -- 2 clove
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Vegetable oil -- 0.25 cup
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Rosemary, fresh (1), minced -- 2 tsp
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Thyme, fresh (1), minced -- 1 tbsp
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Paprika, mild, smoked -- 2 tsp
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Chilli powder, Chipotle powder -- 0.5 tsp
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Cinnamon, ground -- 0.5 tsp
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Black pepper, ground -- 1 tsp
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Water -- 14 cup
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Miso, White miso paste -- 8 oz
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Minor's Culinary Cream 2 x 5 pounds -- 8 oz
Preparation
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1Over a grill or burner on high heat, char bell peppers until skin is evenly blackened. Set aside.
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2In a large bowl, combine carrots, onions, fennel, celery, garlic, rosemary, thyme, paprika, chipotle, cinnamon, salt and pepper. Mix until spices are evenly distributed.
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3On a full sheet pan, spread vegetable mixture into a single layer. Roast in a 500°F convection oven until caramelized, approximately 10-12 minutes.
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4In a sauce pot over medium high heat, bring Water to a boil. Reduce heat to medium, add miso, and mix until well blended. Set aside.
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5Once cooled, remove skin from charred peppers with a clean towel. Dice peppers large.
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6Heat oil in a sauce pot over medium high heat. Add roasted vegetables and bell peppers. Cook for 5 minutes, stirring occasionally.
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7Add miso to vegetables. Heat to a boil; reduce heat and gently boil for 10 minutes, stirring occasionally.
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8Puree mixture in a blender in batches. Return to sauce pot.
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9Over medium heat, whisk in Culinary Cream. Cook for 5 minutes.
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10Serve with thinly sliced scallions.
Components
