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When I ate at Racines recently, I
remembered that I already had the recipe for its Roasted
Red Pepper Bisque. When it seems that winter will never
end, homemade soup can warm up the dullest day.
Racines is located at 650 Sherman St.,
www.racinesrestaurant.com, (303) 595-0418.
RACINES ROASTED RED PEPPER BISQUE
5 red bell peppers
1 small yellow onion, diced
1 large carrot, sliced
1 stalk celery, sliced
2 potatoes, diced
¼ cup white wine
1 pint heavy cream
1 cup milk
1 cup water
5 tablespoons tomato paste
Salt and pepper to taste
Lightly rub peppers with olive oil. Grill over open
flame or place in a broilerproof sheet pan under
broiler, turning peppers every 3 to 5 minutes until
skins are blackened.
Place roasted peppers in a large bowl and cover tightly
with plastic wrap. Let cool for 1 hour. When cool,
remove core, seeds and skins. Peel under cool running
water to remove the skin more easily.
In a soup pot, sauté onion, carrot, celery and potatoes
in a couple tablespoons olive oil until slightly
browned. Deglaze the pot with the wine. Add all
remaining ingredients, except peppers. Gently simmer on
low heat until potatoes are soft. Add peppers. Puree
mixture in portions in a blender and return mixture to
pot (or use an immersion blender). Reheat, adjusting
salt and pepper to taste.
Marty Meitus
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