Cathleen's Kitchen

RED PEPPER BISQUE

Roast 1 Pound Of Red Pepper
Peel And Take Out Seeds And Dice
Sautee With Butter, Garlic, Shallots Until A little Brown
Add:
1 Cup Of White Wine
1/2 Cup Of Sherry Wine
2Tsps Of Brandy
Add 2 Quarts Of Heavy Cream
Lighten With Roux(Butter And Flour)
Or Low Fat Roux(Flour And Water)

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