This past week a
friend and I had planned a little outing to historic Main Street in downtown
Saint Charles, MO. It's always a fun day of shopping, wandering, sightseeing,
and eating. We had planned on dining al fresco at a well-reviewed cafe that
neither of us had patronized before, and we were both looking forward to it.
Mother Nature had other ideas, and our pick day of the week turned misty
and cold, so we ended up eating Mexican food elsewhere. No problem! I can
eat Mexican a couple of times a week, but I had been looking so forward to the
signature, and highly praised Red Pepper Gouda Soup at the restaurant that was
our original choice. Rummaging through the fridge, I decided that I had all of
the ingredients to make a version my own. I have no idea how this compares to
that offered by the restaurant, but I was plenty pleased.
Mother Nature had other ideas, and our pick day of the week turned misty
and cold, so we ended up eating Mexican food elsewhere. No problem! I can
eat Mexican a couple of times a week, but I had been looking so forward to the
signature, and highly praised Red Pepper Gouda Soup at the restaurant that was
our original choice. Rummaging through the fridge, I decided that I had all of
the ingredients to make a version my own. I have no idea how this compares to
that offered by the restaurant, but I was plenty pleased.
I found it equally good hot, warm, or cold. It takes to many
toppings such as croutons, additional grated Gouda, popcorn (yep!), or a swirl
of pesto or sour cream. It also enhances a grilled cheese sandwich,
strategically dipped. I think this may become my “go to” soup of the summer.
Sweet Red Pepper and Smoked Gouda Bisque
1 tablespoon
unsalted butter
1/2 onion, chopped
2 garlic cloves,
minced
1-1/2 teaspoons
granulated sugar
1-1/2 cups homemade
chicken stock
1/3 cup heavy cream
Pinch of freshly
ground black pepper
1 cup grated smoked Gouda
cheese
Melt the butter in a
medium saucepan over medium heat. Add onion and garlic to the butter and saute for 15 to 20 minutes or until tender. Stir in sugar and
peppers, and heat through.
Slowly pour in the
chicken stock, stirring to combine. Reduce heat to medium-low and simmer for 30
minutes.
Transfer to a
blender or food processor, and puree until smooth. Return the mixture to the saucepan. Stir in the heavy cream, black pepper, and
cheese, and heat through until cheese melts, about 5 to 10 minutes.
Serve warm or cold.
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