Cheddar Red Pepper Bisque

Subject: Cheddar Red Pepper Bisque Tue Nov 11, 2008 7:53 pm

Cheddar-Red Pepper Bisque

2 baking potatoes

3 small yellow onions

2 tbsp vegetable oil

1-1/2 cups chicken broth

2 cups milk or half and half

2 red peppers

1 tsp Worcestershire sauce

Dash Tabasco

1 cup shredded sharp cheddar cheese

Cilantro, for garnish

Peel and dice potatoes

Peel and chop onions

In a saucepan, heat oil

Sauté potatoes and onion over low heat until the onion is soft, stirring occasionally to prevent potato from sticking to the bottom of t he pan

Add chicken broth

Bring to a boil

Simmer, covered, until potatoes are very tender, 15 to 20 minutes

In a blender or food processor, puree the onion/potato mixture, adding the milk or half and half

Roast peppers on a baking sheet about 1 inch from broiler, turning peppers until all sides are brown and the skin is crisp

Place peppers in a paper bag

Peel off skin when cool enough to handle

Remove seeds and membrane

Dice peppers

Pour pureed mixture back into saucepan

Add the Worcestershire, Tabasco and peppers

Heat the mixture over low heat stirring in the cheese, 1/2 cup at a time, until it has melted and the soup is heated through

Serve in heated bowls

Garnish with fresh cilantro