The Internet has failed me. I can’t find a recipe online for the soup we had at lunch the day before yesterday. It was a little lunch place by the Williamsburg Winery, and their soup special was this roasted red pepper and smoked gouda bisque stuff. Really flavorful, really good.
But I can’t find a recipe anywhere online.
Suggestions?
I would just make a roasted red pepper bisque (look online for plenty of recipes) and add the cheese in with the cream.
Basically, I would roast some red peppers, possibly along with some onions or even garlic, stock, cook for 30-45 minutes. Blend. Push through a medium-mesh sieve or strainer, add heavy cream and cheese. If it’s not thick enough for you, thicken with a roux.
OK, ZSofia, here was my logic in finding a basic recipe:
I know that Willaimsburg has a tradition of Crab Bisque, so searched for that, and here’s a rather lazy, and heavy, one, using condensed soup base, but there are the basic ingredients. A classic British type soup, with Sherry, Worchestershire and Tabasco to add a triumvirate of Southern flavor.
The Roasted Pepper version is going to be newer, so one from Blue Talon Bistro, a Williamsburg restaurant. Like the shallots and shiitakes for flavor.
I’d combine the best of the two, plus, as said, a basic roasted pepper bisque recipe easily found. I like the Blue Talon recipe, but would roast the peppers in the oven. I’d add the Sherry, Worchestershire, and Tabasco when sauteing the shallots and shiitakes. For the smoked gouda, you grate it and slowly melt it into the soup at the end, med-low heat, stirring.
Pulykamell’s idea of thickening with a roux is good, and what the first recipe I posted does with using condensed soup; it’s got the roux in it already.
I wouldn’t add the cheese though, before straining it , that’s kinda messy. Just melt it in at a decent heat at the end. And, you really don’t even need to strain the soup unless you need it to look French pristine fine. It will be more chunky, but perfectly edible, and with less waste.
Or just buy what you probably ate Roasted Red Pepper and Smoked Gouda Bisque.
You have GOT to be kidding me. I want my money back!
The interesting thing about the soup, elelle, is that the gouda (at least some of it) didn’t seem to be melted in - there were little shreds of it in the soup, which really added to the texture and interest. I shall experiment and report back.
I suppose a Campbell’s taste test will have to be part of the experiment. It better not come back positive, is all I’m sayin’.
I saw that Campbell’s version in searchin’ round; you can look at the ingredients there. For me, there’s alot of stuff included I’d rather not have. And it’s probably way more expensive than you could easily make a big batch of the soup yourself.
Curious about your taste test though, please post it. Smoked Gouda has a lot of flavor, so, sounds like they did grate it and include it as a last step. In any case, this is a new recipe for me, and sounds delicious—I’ll try it come cooler soup weather.