red peppers for bisque

Red peppers at the produce stand are three for a dollar and with the season nearing the end,  better get them now.  I love red pepper bisque.   So I made some fresh.

I chopped celery and I also leave the tops on to chop in also,  as it is so flavorful,   carrots  and red onion

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

 after cooling some I put them in my blender to puree along with a smidgen of pepper flakes for a little heat. 
  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 .

crust is removed from bread and buttered it well,  added garlic and Parmesan cheese on top - then toasted in oven. 
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

For desert 

I used some of my fresh  blueberries to make a sauce for a blueberry pound cake  I baked 2 days ago .  



I like adding lemon flavor to my blueberries and its usually a little juice instead of extract , there is a tad bit of water added to the pan also,  just a quick sauce -  easy

little cornstarch to thicken then mash them a  little

getting thick

pour it on hot!

Yumm!

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