Roasted Bell Pepper Soup

This version of a popular bisque recipe has been a hit ever since it graced my clients' tables. This is one of the recipes that is going into the repertoire of my first restaurant, Souped Up.

100g Bell Peppers

50g chopped white onions

30g chopped celery stalk

30g chopped leeks

10g chopped garlic

20g tomato paste

750ml chicken stock

120ml heavy cream

40g clarified butter

20g all purpose flour

salt and pepper to taste.

1. Roast bell peppers over open flame until charred. When all surfaces are charred, transfer to a mixing bowl. Cover with cling wrap and let stand for 30 minutes. Then peel peppers and deseed. Roughly chop, then set aside.
2. Heat butter in stock pot. Add onions, celery, leeks and garlic. Cook until onions are transuscent, stirring constantly to prevent burning.
3. Add roasted pepper and tomato paste. Cook until throughly mixed, about 1 minute.
4. Add flour and stir to mix. Pour in chicken stock.
5. Bring to boil, then lower heat to a simmer. Let simmer for 15 minutes.
6. Pass soup through a blender, then pour back into stock pot and return to heat.
7. Stir in cream. Season with salt and pepper.

This dish is great with a slice of toasted baguette. Yields 650ml, good for 4 servings.