Thursday night we had a little dinner party at Kevin's. He was grilling some steaks, so I decided to make a starter to go along with it. Earlier this month, we went to restaurant week at Del Frisco's where we discovered this amazing combination, and I've been looking for an chance to recreate it. Really, I just always want an excuse to have roasted peppers.
Roasted Poblano Bisque
Modified From The Seasoned Fork
Time: 45 minutes
2 poblano peppers, roasted and seeded
3 shallots, chopped
3 garlic cloves, minced
2 cups veggie broth
1-2 potatoes, chopped and peeled
1/4 cup cream
Salt to taste
Cilantro for garnish
Tortilla chips for garnish
Sour cream or Crema Fresca
- Roast your peppers (see tutorial at the end of the post).
- Boil the potatoes until soft (about 10 minutes).
- Sauté the shallots and garlic in butter until fragrant and tender.
- Puree the peppers, shallots, garlic, veggie broth, salt and one potato in a blender. You can vary the thickness by adding more potato or veggie broth.
- Heat up on a stove. When almost ready to serve, stir in the cream.
- Plate with a dollop of sour cream, cilantro and tortilla chips.
This was the perfect way to start out the feast. The roasted poblanos really come through in the bisque adding incredible flavor and a wonderfully spicy kick. For a bisque, it was not heavy, so it lent itself well to setting up the rest of the dinner. My only regret is that I couldn't find colorful tortilla strips for even prettier plating.
|It also makes a great dip for chips and sauce for ridiculously large omelets. (Omelet courtesy of Kevin)|
|I'm still not sure we had thick enough steak. (Steak marinaded in oil, lemon pepper and garlic)|
|Tasty garlic knots courtesy of Alexis.|
|My body has been in green thingy withdrawal, so I decided we needed asparagus. (Sprinkle on lemon pepper, olive oil and balsamic)|
Place the peppers over a flame on a grill or on a gas stove. The crackling noise means it's working!
Let them go until the skin turns black then turn.
Place them in a tightly closed paper bag (or aluminum foil) to sweat for 15 minutes. Then peel off the charred layer, and remove the seeds and stem.