Red Pepper Bisque

Kelly Liken, Top Chef: D.C. contestant

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Ingredients

15 red peppers, chopped		1 cup brandy
1 large onion, chopped		1 gallon vegetable stock (or water)
1 leek, chopped		1 Standard sachet (bay leaf, thyme, peppercorns)
1 head garlic, peeled		1 red pepper, roasted
1 rib celery, chopped		Salt and cayenne to taste
3 tablespoons extra virgin olive oil

Total:

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1
Sweat the raw peppers, onions, leeks, garlic and celery in the olive oil in a large stock pot, slow and low until almost melted and with no color.
2
Deglaze with the brandy and reduce completely.
3
Add the stock (or water) and sachet and simmer slowly for 1 hour.
4
Put the soup and the roasted red pepper into a blender in batches and puree until smooth. (Be careful, the soup is hot!)
5
Strain through a fine-mesh sieve and season with salt and cayenne.
6
Finish with a dash of brandy before serving.

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