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Roasted Red Pepper Bisque

  • 40 min
  • Easy
  • 16
  • Red bell pepper, roasted / charred, skin and seeds removed, large dice -- 3 cup
  • Carrot, peeled, large diced -- 2 cup
  • Onion, White, peeled, large diced -- 2 cup
  • Fennel, bulb, raw, trimmed, large diced -- 8 oz
  • Celery, diced large -- 2 cup
  • Garlic, minced -- 2 clove
  • Vegetable oil -- 0.25 cup
  • Rosemary, fresh (1), minced -- 2 tsp
  • Thyme, fresh (1), minced -- 1 tbsp
  • Paprika, mild, smoked -- 2 tsp
  • Chilli powder, Chipotle powder -- 0.5 tsp
  • Cinnamon, ground -- 0.5 tsp
  • Black pepper, ground -- 1 tsp
  • Water -- 14 cup
  • Miso, White miso paste -- 8 oz
  • Minor's Culinary Cream 2 x 5 pounds -- 8 oz
Preparation
1
Over a grill or burner on high heat, char bell peppers until skin is evenly blackened. Set aside.
2
In a large bowl, combine carrots, onions, fennel, celery, garlic, rosemary, thyme, paprika, chipotle, cinnamon, salt and pepper. Mix until spices are evenly distributed.
3
On a full sheet pan, spread vegetable mixture into a single layer. Roast in a 500°F convection oven until caramelized, approximately 10-12 minutes.
4
In 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.
5
Once cooled, remove skin from charred peppers with a clean towel. Dice peppers large.
6
Heat oil in a sauce pot over medium high heat. Add roasted vegetables and bell peppers. Cook for 5 minutes, stirring occasionally.
7
Add miso to vegetables. Heat to a boil; reduce heat and gently boil for 10 minutes, stirring occasionally.
8
Puree mixture in a blender in batches. Return to sauce pot.
9
Over medium heat, whisk in Culinary Cream. Cook for 5 minutes.
10
Serve with thinly sliced scallions.
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