Roasted Red Pepper Bisque

Directions:                    

1. Coat red bell peppers in oil and roast over an open flame (stove top or grill), rotating so all sides become charred. Wrap each pepper in plastic wrap and reserve.
2. In a medium saucepan over medium heat, melt butter. Add onion, crushed red pepper, garlic and thyme. Cook until onions are translucent.
3. Add tomato paste and cook for 2-3 minutes, stirring frequently.
4. Deglaze pan with white wine and cook until wine is reduced by half.
5. Meanwhile, peel, seed and chop the roasted red peppers. Using a food processor or blender, combine peppers, heavy cream and chicken broth. Process until smooth.
6. Add mixture to the reduced wine. Bring to a light simmer and cook for 10 minutes.
7. Whisk corn starch and water until smooth. Add to soup and bring mixture to a simmer. Season to taste with salt and pepper.
8. Remove from heat and stir in brandy.

TIP: The alcohol in the brandy does not cook out of the soup; however, adding brandy adds a great depth of flavor to the soup.

Recipe Courtesy of Chef Kevin, ALDI Test Kitchen