Roasted Red Pepper Bisque

Cleaning out the refrigerator today, before we go on our family Christmas cruise. I had six red peppers starring me in the face, so I dug out this amazing recipe from my bulging data base of recipes. I decreased the ingredients to accommodate the amount of peppers I had. (The changes are in parenthesis) Dave is still ooohing and ahhhing over this keeper.

15 large red bell peppers (6)

1/4 pound unsalted butter (3 Tbs)

1 large Spanish onion, diced small (1/2 cup)

3/4 cup all-purpose flour (1/4 cup)

1/2 cup dry sherry (3 Tbs)

2 quarts half and half (2-2/3 cups)

1 cup honey (1/3 cup)

48 ounces chicken stock or broth (16.9 oz container)

Salt and pepper, to taste

Croutons, for garnish (plain croutons are best)

Fresh snipped parsley, for garnish

On a foil-lined cookie pan (with sides), roast peppers, under the broiler, roasting on all sides.  Char thoroughly. Place the entire tray in a paper bag to cool. Remove skins and seeds, but save the wonderful oil that comes out from inside the peppers. Add this to the peppers when pureeing.

Puree peppers until smooth. 

In large stockpot, melt butter over low heat. Add onions; cook until translucent.

Stir in flour and cook about 1 minute -- do not brown or burn. Add remaining ingredients; stir until smooth. Bring to simmer and let cook for 10 minutes. If desired, season with salt and pepper; garnish with croutons and fresh parsley.