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Toby's Red Pepper and Delicata Squash Bisque
A beautifully garnished flavorful soup.
Recipe courtesy of Inn at Thorn Hill
| Yield : 2 gallons (recipe may be halved) |
Ingredients
- 12 red bell peppers
- 2 medium Spanish onions
- 3 cloves garlic, crushed
- 1 large carrot
- 3 tbsp. ground coriander
- 2 tsps. ground cumin
- 4 quarts chicken stock or broth
- 1 full sprig fresh rosemary
- 1 tbsp. cracked black pepper
- 1 delicata squash
- salt & pepper to taste
- 2 cups grated Sardo cheese
- 2 cups toasted pumpkin seeds
- toasted pumpkin seed oil
Preparation
Place red peppers on open flame and turn occasionally until al outside is black. While still hot, wrap pepper in plastic so they steam for a few minutes. Remove plastic and rub black skin off under cool running water. Next, remove seeds and rough chop the peppers.
Chop the peeled onions and carrot, then saute until translucent. Add crushed garlic and stir until it starts to brown lightly. Add chicken stock, heavy cream, coriander and cumin.
Wrap the fresh rosemary and cracked pepper in cheesecloth and tie. Drop into the liquid and simmer until a subtle flavor can be detected. Remove the bag once the flavor is present.
Add peppers then salt and pepper to taste. Simmer. When flavor hits its peak, puree.
The Garnish:
Cut Delicata (with skin) into small 1/4" to 1/2" triangles. Toss in olive oil and roast in 400 degree oven until golden brown. Chill.
Hand or machine grate Sardo cheese.
Presentation: Ladle pepper soup into bowls. Add a few pieces of squash, sprinkle with cheese and seeds over the top, then drizzle a small amount of the seed oil over all.
Chop the peeled onions and carrot, then saute until translucent. Add crushed garlic and stir until it starts to brown lightly. Add chicken stock, heavy cream, coriander and cumin.
Wrap the fresh rosemary and cracked pepper in cheesecloth and tie. Drop into the liquid and simmer until a subtle flavor can be detected. Remove the bag once the flavor is present.
Add peppers then salt and pepper to taste. Simmer. When flavor hits its peak, puree.
The Garnish:
Cut Delicata (with skin) into small 1/4" to 1/2" triangles. Toss in olive oil and roast in 400 degree oven until golden brown. Chill.
Hand or machine grate Sardo cheese.
Presentation: Ladle pepper soup into bowls. Add a few pieces of squash, sprinkle with cheese and seeds over the top, then drizzle a small amount of the seed oil over all.
