Roasted Pepper Bisque With Salsa Food

ROASTED RED PEPPER TOMATO BISQUE

Steps:

• Melt the butter in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook the vegetables until they start to soften about 5-10 minutes. Add the flour to the vegetables and stir. Add the red peppers, tomatoes, and herbs. Break up the tomatoes with a spatula and let it all cook together for 2 to 3 minutes. Add the stock and bring the pot to a simmer. Simmer the soup for 30 minutes, stirring occasionally.
• In a separate pan, heat the olive oil over medium heat. Add in the smashed garlic and let it cook for a few minutes in the oil (keep it moving around the pan). After a couple of minutes, transfer the garlic to the other pot with the soup, reserving the oil.
• Add the bread cubes to the pan and toss to coat them in the oil. Season them with a few pinches of salt and pepper. Toast the cubes in the pan for just a few minutes. Keep a close eye on them because they can burn easily. Once toasted, remove the croutons from the pan and set aside.
• Once the soup has simmered for 30 minutes, remove the parsley, thyme stems, and bay leaf. Puree the soup using an immersion blender or stand blender. Wipe out the stockpot and pour the soup back into the pot through a fine mesh strainer. Discard the solids. Reheat the soup over medium heat. Once warmed, add the cream.
• Top each serving with the croutons, blue cheese crumbles, and chopped parsley.

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
• Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
• Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
• Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
• Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
• Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

ROASTED RED PEPPER SOUP

Steps:

• Place roasted red peppers in a blender or food processor, and blend until smooth.
• In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.

SHRIMP SALSA BISQUE

Steps:

• Pour the canned tomatoes, along with their juice, tomato sauce and water into a soup pot, bring to a boil over medium high heat, then reduce to a simmer.
• Add seafood base.
• Remove the cores and seeds from the peppers and chop them and the onion.
• Place in a blender or food processor with the cilantro, oregano and cumin.
• Pulse until finely pureed.
• Add to the soup, stir to blend, then taste.
• Add the cooked shrimp to the soup, warm 5-10 minutes on low.
• Whisk in sour cream and sugar.
• To serve, place a spoonful of cooked rice in each bowl and top with hot soup. If the rice was refrigerated, let it come to room temperature while the soup is cooking.

ROASTED PEPPER BISQUE WITH SALSA

Steps:

• To make the soup, heat the oil in a large pot over medium-low heat. Add the peppers, onions and 1/2 cup broth. Cook, stirring occasionally, for 20 minutes. Stir in the garlic and cook for 5 minutes. Cover and cook for 20 minutes longer.
• Scrape the mixture into a food processor and process until smooth. Add the remaining broth, yogurt, lemon juice, salt and pepper and process until combined.
• Meanwhile, to make the salsa, preheat the oven to 375 degrees. Place the zucchini on a baking sheet and roast for 20 minutes. Place in a bowl and let cool. Toss in the remaining ingredients. Place the soup in a saucepan over low heat just until hot. Ladle the soup among 4 bowls. Top with a mound of the salsa and serve immediately.

ROASTED RED PEPPER BISQUE

Steps:

• In a Dutch oven heat olive oil, add bay leaves, onions, carrots and garlic. Saute until tender. Add piment de espelette, thyme, marjoram, celery salt, black pepper and saute 1-2 minutes.
• Add Marsala wine and reduce by half. Season to taste with fine sea salt and black pepper.
• Add chicken stock, roasted red peppers, red pepper liquid and fine sugar. Stir the bisque and bring to a slow boil. Reduce to a simmer stirring for 30-minutes.
• In a sauce pan warm the heavy cream and whisk in fresh grated nutmeg. Season with sea salt and white pepper to taste.
• Whisk in the warm cream into the bisque. Add fresh basil and parsley. Whisking the bisque bring to a slow boil for 10-minutes.
• Remove the bisque from the heat and whisk in the Crème Fraiche. Puree the bisque and strain. Season with fine sea salt and white pepper to taste.
• Serve Roasted Red Pepper Bisque in warm bowls.
• Garnish with fresh parsley sprig.

ROASTED TOMATO BISQUE WITH CHIPOTLE CREAM

Steps:

• Heat the oil in a pan over medium-high heat.
• Add the whole tomatillos, whole jalapenos, onion chunks, tomato halves and whole garlic cloves.
• Roast them until golden on all sides, flipping them occasionally so that all sides cook.
• If they begin to stick to the pan, add a splash of water to the pan, reduce the heat and cover the pan to allow them to simmer and cook.
• Add the roasted vegetables to the blender with the chipotle peppers and the cilantro.
• Blend until a smooth salsa forms, adding salt to taste.
• In a small bowl, mix ¼ cup (30g) sour cream with ¼ cup (59mL) chipotle salsa.
• Save the remaining salsa for another use.
• Coat a pan with 1 Tbsp (13g) oil and place it over medium heat.
• Add the chopped onion and garlic and cook until they are translucent.
• As the mixture begins to turn golden and once it starts to stick to the pan, add 1 Tbsp (14g) butter and continue cooking them.
• Cut the stems off of the tomatoes and cut them in half.
• Add the tomatoes face up and let them roast in the pan, stirring the veggies occasionally.
• Flip the tomatoes once the skins start to roast.
• Reduce the heat and cover the pan, allowing the tomatoes to cook down so that they can be easily mashed.
• The juices from the tomatoes will keep the onion and garlic from sticking to the pan so they should be soft and golden at this point.
• Remove the veggies from the heat and blend them for 30 seconds on high or until smooth.
• Return the blended tomato mixture to the pan and add the chicken broth and seasonings.
• Stir in the cream and let the soup simmer for 10 minutes or until warmed through.
• Ladle the soup into the serving bowls.
• Garnish the bisque with a swirl of chipotle cream.

ROASTED PEPPER AND LOBSTER BISQUE

Steps:

• To make the stock:
• In a large pot, add water, salt, cayenne pepper, shallots or onions, whole peppercorns and bay leaves and bring to a boil then reduce to a simmer.
• Add the lobster tails and gently poach lobster for 2 minutes, we are not fully cooking the lobster at this point but want to loosed then meat from the shells.
• Remove the lobster tails from liquid and remove the meat from the shells.
• Set the meat aside and return the shells back to the pot.
• Simmer for 30 minutes.
• Strain the shells and all other solid ingredients from the liquid, leaving only the stock behind and set stock aside.
• To make the bisque:
• In another pan, add the butter, celery and shallots or onion and sauté for a few minutes until softened.
• Add the lobster stock to the pan along with the bell pepper, half and half, cream, salt and parsley.
• Simmer for 10 minutes or until the celery and onions are completely softened.
• For a smooth soup, use an immersion blender to blend bisque.
• Turn heat off then dice lobster tails and add in the meat to the bisque and stir. The heat from the bisque will finish cooking the lobster tails.
• Taste and adjust salt and pepper to preference then serve.

ROASTED PEPPER AND BASIL SALSA

Steps:

• Preheat broiler or prepare grill to high heat.
• Roast peppers under broiler or on grill, turning frequently until charred on all sides.
• Remove and place peppers in bowl, then cover them for 15 minutes or until cool enough to handle.
• Remove and discard charred skin, then core and seed peppers.
• Cut them into fine dice.
• In medium bowl, combine peppers, garlic, basil, vinegar and oil.
• Season with salt and pepper to taste.
• Cover and let stand 30 minutes at room temperature to allow flavors to blend.