Serves: 5
Total Calories: 463
Yield: 2 1/2 quarts
Seed red bell peppers and cut into 1-inch pieces. Cook peppers and onions in butter in a large skillet or saucepan over medium heat until onions are translucent, stirring frequently. Add garlic, basil, and 2 cups chicken stock. Simmer about 10 minutes or until red bell 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 Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
