View source for Roasted Red Pepper Bisque

Inspired by a soup I enjoyed with Ashley D. and Erik at [http://www.rays.com/ Ray's Boathouse]<br>
5-6 large red bell peppers<br>
3 small shallots, peeled and diced (about 1 cup)<br>
3 cloves garlic<br>
2 cups chicken stock (or vegetable stock for vegetarian option)<br>
6 pancetta/bacon slices, cooked and crumbled/chopped<br>
1/2 cup cream or milk<br>
3 Tbsp butter<br>
1/2 tsp. salt<br>
1/2 tsp. white pepper<br>
<br>
Directions<br>
Preheat oven at 500F.  Roast peppers on baking sheet for about 30-40 minutes turning often. When blisters appear on all sides, remove from oven.  Cover with foil, or place peppers in a large bowl or ziptop bag to sweat.  Cover and let stand (set timer) for 15-20 minutes.<br>
<br>
While waiting for peppers saute shallots and garlic in butter until tender. Once timer rings for peppers, peel charred skin, and remove stems and seeds.  In a blender, combine the shallots, garlic, and butter with the roasted peppers until smooth. (Can refrigerate at this point as a concentrate!)  Return purée to pan, stir in stock and cream, heat through, but don't boil it.  Stir in salt and white pepper. Put bacon/pancetta and sour cream out for your guests to dress their soup as desired.<br>
<br>
Original instructions for roasting:<br>
Broil peppers 4 in. from the broiler coils (until blisters appear), about 5 minutes. Rotate until blistered on all sides.