Organic Roasted Yellow Pepper Bisque w/ Parsley Oil and Cream

Organic Yellow Pepper Bisque with Parsley Oil and Cream is a vibrant dish that captures the essence of fresh, sun-ripened yellow peppers. Its silky texture comes from careful blending, creating a velvety base that’s both comforting and light. A drizzle of herbaceous parsley oil adds a bright, aromatic finish, while a swirl of cream lends a luxurious richness to each spoonful. This bisque is a perfect balance of earthy sweetness and savory depth, ideal for showcasing simple, clean flavors in an elevated presentation.

For the Bisque:

• 4 large organic yellow bell peppers

• 2 tbsp olive oil

• 1 medium onion, diced

• 2 garlic cloves, minced

• 4 cups vegetable stock (or chicken stock for a richer flavor)

• 1/2 tsp smoked paprika (optional)

• Salt and freshly ground black pepper, to taste

• 1/4 cup heavy cream (or coconut cream for a dairy-free option)

For the Parsley Oil:

• 1/2 cup fresh parsley leaves

• 1/4 cup olive oil

For Garnish:

• Additional cream for drizzling

• Fresh parsley leaves or microgreens

1. Char the Peppers:

1. Place the yellow peppers directly over a gas flame or on a stovetop grill, turning occasionally, until the skins are blackened and charred all over.

2. Transfer the charred peppers to a bowl and cover tightly with plastic wrap or a plate to steam for 10 minutes.

3. Once cooled, peel off the charred skins and discard the seeds and membranes. Roughly chop the roasted peppers.

2. Prepare the Bisque:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.

2. Stir in the garlic and cook for 1 more minute, until fragrant.

3. Add the chopped roasted peppers to the pot, stirring to combine.

4. Pour in the vegetable stock, smoked paprika (if using), and season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes to allow the flavors to meld.

5. Blend the soup until smooth using an immersion blender or in batches in a blender. Adjust seasoning if needed.

3. Make the Parsley Oil:

1. Heat the olive oil in a small saucepan over medium heat until warm but not smoking.

2. Add the parsley leaves to the oil and cook until the sputtering subsides.

3. Immediately transfer the oil and parsley mixture to an ice bath to cool and prevent browning.

4. Once cooled, pour the mixture into a squeeze bottle for easy application.

4. Serve:

1. Ladle the bisque into bowls. Drizzle with parsley oil and a swirl of cream. Garnish with fresh parsley or microgreens for a final touch.

Enjoy the rich, smoky flavors of this refined dish!