ROASTED RED PEPPER TOMATO BISQUE RECIPES

Steps:

• To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove.
• Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister.
• When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl.
• Cover the bowl with a lid or a dish to make it airtight to build up steam.
• Let the peppers rest in the bowl for 10 minutes.
• Uncover, remove from the bowl and the skin will slide off easily.
• Cut the pepper in half to core and remove seeds.
• Heat 1 tsp of oil in a large heavy pot over medium-high heat.
• Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes.
• Add the broth, roasted bell peppers, potato and wine.
• Bring to a simmer over high heat.
• Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.
• With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth.
• Season with salt and pepper to taste.
• Add the grated parmesan and ladle into bowls.

Steps:

• In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally.
• Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.