Savory Roasted Red Pepper Bisque with Herbed Cream
Indulge in the velvety smoothness of this Savory Roasted Red Pepper Bisque, where sweet, caramelized Mancini roasted peppers are blended with a medley of fresh herbs and complemented by the rich depth of Marsala wine. This luxurious bisque captures the essence of roasted vegetables, enhanced with a delicate whisper of nutmeg and the creaminess of tempered heavy cream. Finished off with a dollop of crème fraîche, this bisque makes for an exquisite and hearty meal, perfect for lunch or as an elegant starter that warms both the heart and soul.
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
Mancini sweet roasted peppers
2 (1 lb) cans (Drained, reserve liquid)
Extra virgin olive oil
1/3 cup (N/A)
Bay leaves
3 (N/A)
Sweet onions
3 (Chopped)
Carrots
4 (Chopped)
Garlic
3 tablespoons (Chopped)
Cayenne pepper (Piment de Espelette)
1 teaspoon (N/A)
Fresh thyme
3 tablespoons (Chopped)
Fresh sweet marjoram
3 tablespoons (Chopped)
Celery salt
2 tablespoons (N/A)
Fresh cracked black pepper
2 tablespoons (N/A)
Marsala wine
1/4 cup (N/A)
Fine sea salt
1 teaspoon (N/A)
Fresh ground black pepper
1 teaspoon (N/A)
Homemade chicken stock
3 cups (N/A)
Roasted red pepper liquid
1 cup (N/A)
Fine sugar
2 teaspoons (N/A)
Grated nutmeg
1/2 teaspoon (N/A)
Heavy cream
1 cup (Tempered)
Fresh basil
1/4 cup (Chiffonnade)
Fresh parsley
1/4 cup (Chopped)
Crème fraîche
1 cup (N/A)
Instructions
1
In a Dutch oven, heat the extra virgin olive oil over medium heat. Add the bay leaves, chopped onions, carrots, and minced garlic, and sauté until the onions are translucent and the carrots are tender, about 8-10 minutes.
2
Stir in the cayenne pepper, fresh thyme, sweet marjoram, celery salt, and cracked black pepper, and sauté for another 1-2 minutes until fragrant.
3
Pour in the Marsala wine and let it reduce by half, allowing the alcohol to cook off and concentrate the flavors. Season with fine sea salt and additional black pepper to taste.
4
Carefully add the chicken stock, drained roasted red peppers, reserved pepper liquid, and fine sugar. Stir well to combine and bring the mixture to a slow boil. Reduce the heat and let it simmer gently for 30 minutes so the flavors meld.
5
In a separate saucepan, gently warm the heavy cream over low heat. Whisk in the freshly grated nutmeg and season with sea salt and white pepper to your liking.
6
Slowly whisk the warm cream into the bisque, stirring continuously. Add the chiffonade of fresh basil and chopped parsley, and bring the mixture back to a slow boil for an additional 10 minutes.
7
Remove the bisque from heat and whisk in the crème fraîche until fully incorporated. Use an immersion blender to puree the bisque until smooth or transfer to a blender in batches. Strain through a fine-mesh sieve if a silkier texture is desired. Adjust seasoning with fine sea salt and white pepper to taste.
8
Serve the Roasted Red Pepper Bisque hot in warm bowls, garnished with a sprig of fresh parsley for a touch of color and freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of this bisque?
This bisque features sweet, caramelized roasted peppers blended with fresh herbs, rich Marsala wine, and a hint of nutmeg.
What kind of roasted peppers are recommended?
The recipe calls for Mancini sweet roasted peppers, which are sweet and caramelized.
Can I make this recipe vegetarian?
Yes, simply substitute the homemade chicken stock with a high-quality vegetable stock.
What is the purpose of the Marsala wine?
Marsala wine adds a rich depth of flavor and is reduced by half to concentrate its essence.
How do I prepare the heavy cream?
The heavy cream should be gently warmed in a separate saucepan with nutmeg, sea salt, and white pepper before being added to the bisque.
What is the recommended garnish?
The bisque is garnished with a sprig of fresh parsley for color and freshness.
How long should the soup simmer initially?
The mixture should simmer gently for 30 minutes after adding the stock and peppers to let flavors meld.
How do I achieve a silkier texture?
After blending, strain the bisque through a fine-mesh sieve for an extra silky consistency.
What type of onions are used?
Three sweet onions, chopped, are used for the base of the soup.
Is there a specific way to cut the basil?
The fresh basil should be cut into a chiffonade (thin ribbons) before being added.
What is the role of crème fraîche in this recipe?
Crème fraîche is whisked in at the end to add richness and a subtle tangy creaminess.
Should I keep the liquid from the canned peppers?
Yes, you should reserve and use one cup of the roasted red pepper liquid for the soup base.
What spices provide heat to the bisque?
Cayenne pepper (Piment de Espelette) provides a delicate heat to the dish.
Can I use an immersion blender?
Yes, an immersion blender is recommended to puree the bisque until smooth.
What are the primary herbs used?
The recipe uses fresh thyme, sweet marjoram, basil, and parsley.
How many bay leaves are required?
Three bay leaves are added during the initial sauté of the vegetables.
Why is sugar added to the bisque?
Two teaspoons of fine sugar are added to balance the acidity and enhance the sweetness of the peppers.
What type of oil is used for sautéing?
One-third cup of extra virgin olive oil is used to sauté the base vegetables.
How long do I sauté the garlic and carrots?
The garlic, carrots, and onions should be sautéed for about 8-10 minutes until tender.
When do I add the fresh herbs?
Fresh thyme and marjoram are added early with the spices, while basil and parsley are added after the cream.
What type of salt is recommended?
The recipe specifies using both celery salt and fine sea salt.
What kind of pepper is used in the cream mixture?
White pepper is used to season the heavy cream mixture to maintain the bisque's color.
Is this bisque suitable as an appetizer?
Yes, it is described as an elegant starter or a hearty meal for lunch.
How much chicken stock is needed?
The recipe requires three cups of homemade chicken stock.
Can I use a regular blender?
Yes, you can transfer the bisque to a blender in batches if an immersion blender is not available.
How much cayenne pepper should I use?
One teaspoon of cayenne pepper (Piment de Espelette) is used for a subtle kick.
What is the purpose of tempering the cream?
Tempering or warming the cream prevents it from curdling when added to the hot soup.
How much celery salt is included?
Two tablespoons of celery salt are added to the spice medley.
Should the soup boil after adding the cream?
Yes, bring the mixture back to a slow boil for an additional 10 minutes after adding the cream and fresh herbs.
Does the recipe use fresh or ground nutmeg?
The recipe recommends using freshly grated nutmeg for the best flavor.