This soup has a fabulous color and a light, fresh flavor — .low in calories, too. Served in glass bowls, it makes a really pretty first course.
The bisque can be made a day in advance; reheat gently before serving, or if you prefer, serve chilled for an equally delicious experience. If you like bell peppers, you simply must try it!
|2 tablespoons||olive oil|
|1 cup||diced sweet yellow onion|
|1 cup||diced carrots|
|1 1/2 pounds||red bell peppers (about 4 large)|
|1 teaspoon||dried thyme|
|4 cups||chicken or vegetable broth|
|Salt and freshly ground black pepper|
|1/4 cup||crème fraîche|
|Snipped fresh chives (for garnish)|
Heat the oil in a large pot over medium heat and add the onion, carrots and celery. Cook, stirring frequently, until the vegetables soften, 8 to 12 minutes.
Meanwhile, cut the peppers into thin slices (they’ll cook faster). Add the peppers, thyme and broth to the pot and bring the mixture to a boil. Reduce the heat, cover, and simmer until the vegetables are tender, 35 to 45 minutes. Remove the pan from the heat and let it sit, covered, for 15 minutes. Uncover and let the mixture cool for 30 minutes.
Purée the mixture in a food processor until smooth (it may be necessary to do this in several batches, depending on the size of your machine). Pass the purée through a fine mesh sieve and discard any solids. Season the bisque with salt and pepper, and reheat gently over low heat just before serving.
Garnish each serving with a dollop of crème fraîche and a sprinkling of fresh chives.