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Golden Pepper Bisque

Healthycooking's picture
  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
  Salt To Taste
  Pepper To Taste

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.

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