Smoked Gouda & Red Pepper Bisque

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Smoked Gouda and red pepper bisque is great, even if you've never roasted a pepper before. Make smoked Gouda and red pepper bisque with help from an experienced culinary professional in this free video clip.

Part of the Video Series: Recipes that Rock
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Video Transcript

Hi, this is Michael Ballon from Castle Street Cafe and we're going to show you how to make smoked Gouda and roasted red pepper soup. And if you've never roasted a red pepper before, we're going to show you how. Roast two red peppers over an open flame, charring the outside. Turn them occasionally and cook until really well down and black. When finished, place in a small covered container and allow them to cool. When they're cool, peel the charred skin off, remove the seeds, wash thoroughly and cut them in to small pieces. In a heavy bottom sauce pat, sautee the onion in a little olive oil until well done and add the garlic, salt and pepper. Then add the cut up pieces of roasted red pepper, the chicken stock and the grated smoked Gouda cheese. Simmer the soup for ten to 15 minutes and then puree in a blender or a food processor. Return the puree to the pot, add the sherry and cream, taste for seasonings and serve hot. The smoked Gouda in this dish really gives it that distinctive smoky flavor and really makes it quite special.


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