Soups

Roasted Red Pepper Bisque

36
8
6 Roasted Red Peppers
1 onion (small dice)
3 stalks celery (thinly sliced)
2 carrots (thinly sliced)
2 Tbsp olive oil
1 cup white wine
4 cups heavy cream
4 cups chicken stock
Salt & Pepper to taste
To roast peppers – wash, rub with oil, salt & pepper. Place on cookie sheet and bake at 500ΒΊ till skins are roasted. Place in bowl and cover with plastic wrap to steam skin – this makes peeling them easier....
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Nutritions

Calories
648

Sodium
872mg
36% DV

Fat
52g
80% DV

Protein
11g
23% DV

Carbs
29g
10% DV

Fiber
6g
26% DV