Roasted Red Pepper Bisque

← soups
Inspired by a soup I enjoyed with Ashley D. and Erik at Ray's Boathouse
5-6 large red bell peppers
3 small shallots, peeled and diced (about 1 cup)
3 cloves garlic
2 cups chicken stock (or vegetable stock for vegetarian option)
6 pancetta/bacon slices, cooked and crumbled/chopped
1/2 cup cream or milk
3 Tbsp butter
1/2 tsp. salt
1/2 tsp. white pepper

Directions
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.

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.

Original instructions for roasting:
Broil peppers 4 in. from the broiler coils (until blisters appear), about 5 minutes. Rotate until blistered on all sides.