Bisque

By Mark Bittman

Published July 21, 2012

  • Yunhee Kim for The New York Times. Food stylist: Stephana Bottom. Prop stylist: Megan Hedgpeth.
Media 1 of 1
Total Time
10 minutes
Rating
3(49)
Comments
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Featured in: A Peck of (Not Just) Pickled Peppers

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Ingredients

  • 5 chopped roasted peppers

  • pinch of paprika

  • minced garlic

  • cream.

Ingredient Substitution Guide
Nutritional analysis per serving

13 grams carbs; 6 milligrams cholesterol; 71 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 2 grams fiber; 5 milligrams sodium; 2 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring 3 or 4 cups stock to a boil and add 5 chopped roasted peppers, a pinch of paprika and minced garlic; reduce heat and simmer until peppers are very tender, about 5 minutes. Purée until smooth, then whisk in as much cream as you like.

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Ratings

3 out of 5
49 user ratings
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Comments

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Gary

Looking at the color I am assuming you are using red bell peppers that you have roasted in the oven, If not what peppers are you using?

Hannah

Great! Simmered a cubed potato before blending to give it some more heft.

penny

Halved the recipe ~ absolutely delicious. Be sure to get skins off peppers.

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