ROASTED RED PEPPER BISQUE
Folks are sure to comment about the awesome roasted red pepper flavor in this velvety soup. It's a fantastic first course for special occasions or alongside sandwiches at a casual gathering.-Mary Zettlemaier, Chelsea, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (2 quarts).
Number Of Ingredients 8
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds; set peppers aside., In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan. , Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.
Nutrition Facts : Calories 220 calories, Fat 14g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 846mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 4g fiber), Protein 7g protein.
ROASTED PEPPER AND LOBSTER BISQUE
A rich and delicious roasted pepper and lobster bisque.
Provided by Aryn
Categories Dinner Main Course Soup
Number Of Ingredients 19
Steps:
- To make the stock:
- In a large pot, add water, salt, cayenne pepper, shallots or onions, whole peppercorns and bay leaves and bring to a boil then reduce to a simmer.
- Add the lobster tails and gently poach lobster for 2 minutes, we are not fully cooking the lobster at this point but want to loosed then meat from the shells.
- Remove the lobster tails from liquid and remove the meat from the shells.
- Set the meat aside and return the shells back to the pot.
- Simmer for 30 minutes.
- Strain the shells and all other solid ingredients from the liquid, leaving only the stock behind and set stock aside.
- To make the bisque:
- In another pan, add the butter, celery and shallots or onion and sauté for a few minutes until softened.
- Add the lobster stock to the pan along with the bell pepper, half and half, cream, salt and parsley.
- Simmer for 10 minutes or until the celery and onions are completely softened.
- For a smooth soup, use an immersion blender to blend bisque.
- Turn heat off then dice lobster tails and add in the meat to the bisque and stir. The heat from the bisque will finish cooking the lobster tails.
- Taste and adjust salt and pepper to preference then serve.
ROASTED RED PEPPER BISQUE (SOUP)
Several years ago I attended a wedding at Pinehurst Resort in N.C. This bisque was served and I absolutely loved it! I wrote to the resort and asked if they would share the recipe and they did! I'm posting it here so I never lose it. PS: I'm not really sure about the prep/cooking time since I have not made it yet and the time was not included in the recipe.
Provided by G.I. Joe Girl
Categories Peppers
Time 1h
Yield 1 Quart
Number Of Ingredients 12
Steps:
- In large pot, heat clarified butter and sweat celery, onion, leeks and garlic until tender. Add roasted red peppers and tomato paste. Cook briefly then add roux and cook until roux is softened and hot. Add chicken stock and mix well with wire whip to avoid lumps. Continue to stir until soup comes to a boil. Reduce to a simmer and let simmer until roasted red peppers break down. Add heavy cream and crumbled chevre cheese and again bring to a boil. Place soup in blender and puree until smooth. Adjust seasoning with salt and white pepper. Strain soup through china cap.
ROASTED RED PEPPER AND CRAB SOUP
Although this is not a typical traditional holiday recipe, it has become a Christmas day buffet favorite in our family. Several years ago, we decided to forgo our traditional big sit-down dinner for a buffet because of everyone's increasingly different visiting/family obligations on that day. Everyone could eat whenever or if they chose to. I'd had this soup, which I loved, at several different restaurants over time. Through trial and error, I came up with my own recipe, which has been a hit. I serve it with a dollop of creme fraiche.
Provided by Gail L. Harris
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Set the oven to broil, and preheat for 5 minutes.
- Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.
- Once the skins have loosened, peel them off and discard. Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes.
- Once the potatoes have softened, puree the soup in batches in a blender until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium heat to warm through, about 5 minutes.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 19.5 g, Cholesterol 120.5 mg, Fat 19.8 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 11.6 g, Sodium 1458.2 mg, Sugar 1.7 g
ZUPAS ROASTED RED PEPPER SOUP
This recipe is from a restaurant in the area called Zupas that I just learned about today. They shared two of their recipes with the public and this was one of them.
Provided by Sabia
Categories Onions
Time 45m
Yield 3 quarts, 12 serving(s)
Number Of Ingredients 12
Steps:
- Start by melting 2 tablespoons of butter in a medium sized soup pot.
- When melted add diced onion, celery, thyme, basil, cayenne pepper, salt and garlic. Sautee vegetables for about 10 minutes until the vegetables are tender, stirring frequently.
- Add the water, vegetable base, heavy cream, and roasted red peppers into the soup pot and bring to a simmer.
- Place the burr mixer in the soup and blend until the soup has a smooth texture. Add the bay leaf and simmer for an additional 20 minutes. pick out the bay leaf to finish.
Nutrition Facts : Calories 131.8, Fat 11.5, SaturatedFat 7, Cholesterol 39, Sodium 1225.9, Carbohydrate 7.2, Fiber 1.7, Sugar 1.4, Protein 1.6
ROASTED PEPPER BISQUE WITH SALSA
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 1h15m
Yield Four servings
Number Of Ingredients 17
Steps:
- To make the soup, heat the oil in a large pot over medium-low heat. Add the peppers, onions and 1/2 cup broth. Cook, stirring occasionally, for 20 minutes. Stir in the garlic and cook for 5 minutes. Cover and cook for 20 minutes longer.
- Scrape the mixture into a food processor and process until smooth. Add the remaining broth, yogurt, lemon juice, salt and pepper and process until combined.
- Meanwhile, to make the salsa, preheat the oven to 375 degrees. Place the zucchini on a baking sheet and roast for 20 minutes. Place in a bowl and let cool. Toss in the remaining ingredients. Place the soup in a saucepan over low heat just until hot. Ladle the soup among 4 bowls. Top with a mound of the salsa and serve immediately.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 2 grams, Carbohydrate 56 grams, Fat 4 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1491 milligrams, Sugar 14 grams, TransFat 0 grams
ROASTED RED PEPPER BISQUE
"Mancini Roasted Red Peppers" with Fresh Herbs and Marsala Wine enhances a Sweet Savory flavor into the Red Pepper Bisque. The Red Pepper Bisque is finished with Crème Fraiche.
Provided by Potagekempcc
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- In a Dutch oven heat olive oil, add bay leaves, onions, carrots and garlic. Saute until tender. Add piment de espelette, thyme, marjoram, celery salt, black pepper and saute 1-2 minutes.
- Add Marsala wine and reduce by half. Season to taste with fine sea salt and black pepper.
- Add chicken stock, roasted red peppers, red pepper liquid and fine sugar. Stir the bisque and bring to a slow boil. Reduce to a simmer stirring for 30-minutes.
- In a sauce pan warm the heavy cream and whisk in fresh grated nutmeg. Season with sea salt and white pepper to taste.
- Whisk in the warm cream into the bisque. Add fresh basil and parsley. Whisking the bisque bring to a slow boil for 10-minutes.
- Remove the bisque from the heat and whisk in the Crème Fraiche. Puree the bisque and strain. Season with fine sea salt and white pepper to taste.
- Serve Roasted Red Pepper Bisque in warm bowls.
- Garnish with fresh parsley sprig.
More about "roasted pepper and lobster bisque recipes"
ROASTED RED PEPPER BISQUE | ALDI US
From aldi.us
GORDON RAMSAY’S AUTHENTIC LOBSTER BISQUE RECIPE - THE BRILLIANT …
From thebrilliantkitchen.com
Cuisine AmericanTotal Time 40 minsCategory Main CourseCalories 874 per serving
CRAB AND ROASTED RED PEPPER BISQUE RECIPE 41 FOOD
From homeandrecipe.com
EASY LOBSTER BISQUE RECIPE – MAINE LOBSTER
From maine-lobster.com
ROASTED RED PEPPER LOBSTER BISQUE RECIPES
From tfrecipes.com
SPICED TOMATO AND SHRIMP BISQUE RECIPE | GOOP
From goop.com
20 BISQUE RECIPES (LOBSTER, CRAB, AND MORE) - INSANELY GOOD
From insanelygoodrecipes.com
ROASTED PEPPER BISQUE | PURE FLAVOR®
From pure-flavor.com
ROASTED RED PEPPER LOBSTER BISQUE–FINAL DAY OF GIVEAWAY
From pinterest.com
LOBSTER PASTA RECIPE - A FULL LIVING
From afullliving.com
ZUPAS ROASTED RED PEPPER AND LOBSTER SOUP RECIPE
From deporecipe.co
RUTH CHRIS LOBSTER MAC AND CHEESE RECIPE - FOODS KITCHEN
From foodskitchen.com
RECIPE: CRAB AND ROASTED RED PEPPER BISQUE | 12 TOMATOES
From 12tomatoes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love