El Charro Cafe Mixed Pepper Bisque

El Charro Cafe Restaurant Recipe

Pepper Puree:
6 bell peppers, red, green and yellow
2 fresh Anaheim chiles,roasted
1 onion, chopped
2 carrots, chopped

3 cups broth
1 cup water
1 cup milk or cream
1 cup chopped green onion
1/4 cup garlic puree
2 cups cooked potatoes, cubed
1 cup cooked squash, cubed
1/2 fresh basil, chopped
1/4 teaspoon freshly ground black pepper

First, cut wafer thin slices from each pepper to garnish the bisque. Set aside. Remove and discard the seeds and veins from the remaining peppers, and chop. Place the chopped peppers along with the chiles, onions, and carrots in a large kettle of boiling water. Simmer until soft. Drain. Puree the vegetables in a blender or food processor.

To make the bisque, bring the broth, water, milk, onion, garlic puree, potatoes, squash, basil, and black pepper to a boil. Reduce the heat. Slowly add the pepper puree, stirring constantly, and allowed to simmer but not boil 410 minutes to reduce slightly and blend the flavors. Serve and warm bowls, and garnish with the reserved pepper slivers.

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