Roasted Red Pepper Bisque

From Organic Marin: Recipes From Land to Table

Small Shed Flatbreads, Mill Valley

Small Shed Flatbreads serves this popular tomato-based soup all year round. Roasted peppers lend the soup a wonderful smoky flavor. For extra heat, add more roasted jalapenos and pimentón.

2 large red bell peppers
1 jalapeño chili
3 tablespoons canola oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 teaspoon sweet pimentón (Spanish smoked paprika)
1⁄2 tablespoon kosher salt
1⁄4 teaspoon freshly ground pepper
1 1⁄2 pounds tomatoes, peeled, seeded, and chopped
6 cups vegetable or chicken stock
2 tablespoons minced fresh basil, plus 4 fresh basil leaves, cut into fine shreds
1 tablespoon minced fresh flat-leaf parsley
1⁄4 cup crème fraîche

Roast the red peppers and jalapeño according to the instructions at left. Place the roasted peppers in a large bowl and cover with plastic wrap. Let sweat for 10 minutes.

Heat a large stockpot over high heat. Add the oil and sauté the onion for 3 to 4 minutes, until translucent. Add the garlic, pimentón, salt, and pepper and sauté for 5 minutes. Decrease the heat to medium, stir in the tomatoes, and simmer for 15 minutes. Meanwhile, carefully peel the charred skins from the warm peppers and remove the seeds and stems. Chop the peppers and add to the tomatoes. Stir in the stock, the 2 tablespoons basil, and the parsley. Simmer for 30 minutes.

Puree the soup in batches in a blender or food processor until smooth. Be careful not to overfill the blender. Return the soup to a clean pot and reheat. Adjust the seasoning.

To serve, spoon the soup into warmed bowls. Garnish each with a dollop of crème fraîche and a sprinkling of shredded basil. Serve hot.

Serves 4 to 6 as a first course

Roasting Peppers
Roasted peppers impart a delicious smoky flavor to any dish. For a small quantity of peppers, place them directly over a gas flame and turn them with tongs until the skin is evenly charred black on all sides. To broil, place the whole peppers on a broiler pan an inch or two from the heating element until blistered and charred. Use tongs to turn the peppers until charred on all sides. Place the roasted peppers in a plastic bag and seal the bag. Allow the peppers to sweat for 10 minutes, then peel and remove the stems, veins, and seeds if necessary.