Serves: 5
Total Calories: 463
Yield: 2 1/2 quarts
Seed red peppers and cut into 1-inch pieces. Cook red peppers and onions in butter in a large skillet or saucepan over medium heat until onions are translucent, stirring frequently. Add garlic, basil, 2 cups chicken stock. Simmer about 10 minutes or until red peppers are tender, stirring occasionally.
Process mixture in batches in blender or food processor until smooth. Strain into a soup pot and blend in remaining chicken stock. Simmer 10–15 minutes or until slightly thickened, stirring occasionally. Blend in heavy cream gradually. Add salt and pepper. Heat to serving temperature; do not boil. Ladle into soup bowls.
This Red Pepper Bisque recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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