Roasted Red Bell Pepper Bisque

I'm Motion de Smiths and I feel weird introducing myself to people. Nevertheless, I love to cook basically anything. I'm a fan of quick meals that come together easily, but I'm not afraid of spending 5 hours on hazelnut gelato when I have a free Sunday.

I think restrictive diets are stupid. Eat what you want, when you want, just maybe not in the vast quantities you want. To clarify, I also like Megan's ideas on eating better. I don't consider eating more good stuff a stupid diet at all. EAT!



This is an EASY and fabulous recipe adapted from one I found on epicurious.com

Ingredients:
• 5 large red bell peppers
• 3 1/2 cups chicken stock
• 1 teaspoon paprika
• 1 teaspoon sugar
• 3/4 cup whipping cream
• 1/2 cup grated hard cheese of your choice (I used Gouda and Parmesan)
• 3 tablespoons thinly sliced fresh basil

1. Roast red peppers under broiler on a lipped cookie sheet, rotating every 3-4 minutes until parts of the skin are charred. Put hot roasted peppers in a paper bag for 5 minutes to allow the moisture to redistribute and make seeding a snap. Seed peppers and place them in a blender with your chicken stock until pureed. Depending on the size of your blender, this may be done in batches.

2. Bring red pepper mix to a low boil adding paprika and sugar, and any other seasonings you may want.

3. Reduce heat, add cream and cheese, simmer for 5-10 minutes until somewhat thickened (though it's not a thick soup, it shouldn't be watery).

4. Add kosher salt and fresh cracked pepper to taste. Serve with paninis or crusty bread with sauteed mushrooms.

NOTE: Though I love jarred roasted red peppers for many recipes, this is NOT, I repeat NOT one of them. The flavor just does not work--it's pickled and harsh instead of sweet and mellow.