Description

Chef Pierre shows you how to make his 3 peeper bisque. Full of peppers, onions and finished with ream, this soup will warm your heart on the coldest of winter days.

Ingredients

• 1  Each Onion, medium diced
1
• 1  Each Red Bell Pepper, diced
2
• 1  Each Yellow Bell Pepper, diced
3
• 1  Each Green Bell Pepper, diced
4
• 1  Cup(s) Chicken Stock
5
• 1  Cup(s) Heavy Cream or Half & Half
6
• 1  To Taste Kosher Salt
7
• 2  Pinch Black Pepper, freshly ground
8
• 2  Pinch Paprika
9
• 1/4  Cup(s) Peppers, julienned (for garnish)
10
• 1/4  Cup(s) Sour Cream, garnish
11
• 2  Table Spoon(s) Butter or Oil
12

Directions

1. Sweat out peppers and onions with the butter
2. Add the chicken stock and cover, allow to simmer until the vegetables are tender
3. Puree all ingredients in a food processor until smooth
4. Place back into the pot add the cream, salt, pepper, paprika
5. Allow to simmer for a few minutes
6. Taste and adjust seasoning