Golden Pepper Bisque
|French bread croutons||1 Cup (16 tbs)|
|Yellow bell peppers||2 Large|
|Olive oil/Salad oil||1 Tablespoon|
|Onion||1 Large, chopped|
|Thin skinned potatoes||2 Large, peeled and diced|
|Carrots||2 Large, cut into 1/2-inch-thick slices|
|Stalk celery||1 Large, thinly sliced|
|Low sodium chicken broth||6 Cup (96 tbs)|
|Grated parmesan cheese||2 Tablespoon, grated|
Prepare French Bread Croutons.
Place bell peppers in a 9-inch baking pan and broil about 4 inches below heat, turning as needed, until charred on all sides (15 to 20 minutes).
Cover with foil; let cool for 30 minutes.
Remove and discard stems, skins, and seeds; rinse peppers and chop coarsely.
Heat oil in a 4- to 5-quart pan over medium-high heat.
Add onion and cook, stirring occasionally, until it begins to brown (about 5 minutes).
Add bell peppers, potatoes, carrots, celery, and broth.
Bring to a boil; reduce heat, cover, and boil gently until carrots are very soft to bite (20 to 25 minutes).
In a blender or food processor, whirl vegetable mixture, about a third at a time, until smoothly pureed.
Return all puree to pan; cook over medium heat, stirring often, until heated through.
Season to taste with salt and pepper.
Sprinkle croutons over each portion.