Warmth Drawn from the Flame
There is a particular kind of comfort that only a bisque can offer — something in the way it moves slowly, grows richer as it simmers, and arrives at the table already asking you to exhale. This one begins with the deep, smoky sweetness of peppers that have met open flame, a transformation that no amount of fresh-chopped produce can replicate. The result is a soup that feels both elemental and quietly luxurious — the kind of thing you make on an overcast afternoon and return to, spoonful by patient spoonful, until the bowl is empty and the kitchen still smells of something beautiful.
Ingredients
- 2 tablespoons butter
- 1 yellow onion, chopped
- 1 teaspoon Alessi Garlic Puree
- Alessi Sea Salt and Ground Black Pepper, to taste
- 3 cups chicken broth, divided
- 2 12oz jars Alessi Fire Roasted Italian Style Red Peppers, drained and roughly chopped
- 2 cups heavy cream
- grated Pecorino Romano, to taste
Instructions
- In a large stock pot, melt butter over medium heat.
- Add onion and cook until soft and translucent.
- Add garlic and cook an additional 3 minutes.
- Season with salt and pepper.
- Turn off heat and add 2 cups chicken broth and red peppers.
- Using an immersion blender, blend until smooth. (If you do not have an immersion blender, use a regular blender or food processor to puree the mixture and then return to pot.).
- Return heat to medium.
- Add remaining broth and heavy cream and season again with salt and pepper.
- Simmer until heated through, being careful not to boil.
- Serve with grated Romano cheese.
