the red onions I sauteed and then stirred in with the carrots and celery to steam in about a cup or so of water.
I usually add chicken broth but was out so I added beef bouillon as I did not have chicken bouillon either, but it was just as good.
I chopped in garlic too
the red peppers which I sauteed 4 of them in 400 degree oven, until roasted and soft
I cooled them and took of the skins , took out seeds , doesn't matter if a little skin is left on or if a few seeds are still with the pepper
Here it is after being pureed and I am adding heavy cream , just a little to thicken it nicely.
It is also good just the way it is without the cream .
Dollop of sour cream and the tray is ready for Steve to take to den to eat while watching t.v. . One ladle is enough because we had steak after the bisque
I used butter and olive oil- cooked steaks about 4 minutes each side, give or take a moment
To the drippings in the pan I added about one quarter cup ( what I had on hand was alcohol free Merlot wine) it is really good to cook with as it helps mix with the drippings to saute my mushrooms
I used some of my fresh blueberries to make a sauce for a blueberry pound cake I baked 2 days ago .
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