*  Exported from  MasterCook  *

                 Sweet Red Pepper Bisque W/poblano Cream

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Ethnic                           Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Poblano chile; roasted -- peeled,
                        seeds remove
     1/4  cup           Sour cream
     1/4  cup           Whipping cream
   1      tablespoon    Cilantro leaves
                        Salt to taste
                        -----BISQUE-----
   4      medium Sprig  fresh rosemary
   2      medium Sprig  fresh marjoram
   3      tablespoons   Fruity olive oil
   6      large         Red bell pepper -- cut into
   1                    /            /2-inch strips
   6      medium        Leeks (white part only) -- thinly
                        sliced
   2      large         Garlic cloves -- crushed
     1/4  teaspoon      Freshly ground pepper
   2 1/2  cups          Beef stock
     3/4  cup           Sour cream (creme fraiche)
                        Salt to taste

For the poblano cream:  Put the roasted chile, sour cream,  
cream and cilantro in a blender or food processor and puree 
until smooth. Add salt to taste and strain into a bowl.     
Allow flavors to blend while preparing the bisque  Either   
swirl the cream atop finished soup with a spoon, or make a  
more elaborate design by putting the cream in a squeeze     
bottle. The cream, and the soup should be the same          
consistency so one doesn't sink into the other. For the     
bisque: Tie the sprigs of rosemary and marjoram in a double 
thickness of cheesecloth.  Wring lightly to release the     
oils. In a large saucepan, heat the oil over high heat until
smoking, about 1 minute. Add the peppers and cook, stirring 
constantly, until slightly softened, about 2 minutes. Add   
the leeks and garlic and cook 2 minutes longer. Add the     
cheesecloth bag of herbs and the black pepper to the pepper 
mixture. Reduce the heat to very low, cover and cook about 1
hour, until the peppers are soft and have exuded            
considerable juices. Remove and discard the cheesecloth bag.
 Place the vegetables into a food processor or blender and  
puree until smooth. Strain the puree into a medium saucepan 
and add the stock. Cook over medium heat until just hot.    
Stir in the sour cream and season to taste with salt. Ladle 
the soup into heated bowls and garnish with poblano cream.  
                                                            

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