Roasted Red Pepper Bisque

Prep Time:  15 minutes   |    Cook Time:  45  minutes   |    Total Time:  1 hour   |    Servings:  6 cups

Ingredients:

• 5 red bell peppers
• 1 tablespoon  Carlini  Extra Virgin Olive Oil
• 4 tablespoons  Countryside Creamery  Unsalted Butter
• 1 onion, diced
• ½ teaspoon  Stonemill  Crushed Red Pepper
• 2 tablespoons minced garlic
• 1½ teaspoons fresh thyme leaves, chopped
• 6 ounces  Happy Farms  Tomato Paste
• 1 cup  Winking Owl  Chardonnay
• 3 cups  Friendly Farms  Heavy Cream
• 1 cup  Chef’s Cupboard  Chicken Broth
• ¼ cup  Baker’s Corner  Corn Starch*
• ¼ cup water
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste
• 2 tablespoons brandy (optional)

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:                                   

1. Coat red bell peppers in oil and roast over an open flame (stove top or grill), rotating so all sides become charred. Wrap each pepper in plastic wrap and reserve.
2. In a medium saucepan over medium heat, melt butter. Add onion, crushed red pepper, garlic and thyme. Cook until onions are translucent.
3. Add tomato paste and cook for 2-3 minutes, stirring frequently.
4. Deglaze pan with white wine and cook until wine is reduced by half.
5. Meanwhile, peel, seed and chop the roasted red peppers. Using a food processor or blender, combine peppers, heavy cream and chicken broth. Process until smooth.
6. Add mixture to the reduced wine. Bring to a light simmer and cook for 10 minutes.
7. Whisk corn starch and water until smooth. Add to soup and bring mixture to a simmer. Season to taste with salt and pepper.
8. Remove from heat and stir in brandy.

TIP: The alcohol in the brandy does not cook out of the soup; however, adding brandy adds a great depth of flavor to the soup.

Recipe Courtesy of Chef Kevin, ALDI Test Kitchen