Roasted Red Pepper Bisque - cooking recipe

Ingredients

2 (1 lb) cans mancini sweet roasted peppers (1 Lb. 13 Oz. , Drained Reserve Liquid)
1/3 cup extra virgin olive oil
3 bay leaves
3 sweet onions (Chopped)
4 carrots (Chopped)
3 tablespoons chopped garlic
1 teaspoon cayenne pepper (piment de espelette)
3 tablespoons fresh thyme (Chopped)
3 tablespoons fresh sweet marjoram (Chopped)
2 tablespoons celery salt
2 tablespoons fresh cracked black pepper
1/4 cup marsala wine
1 teaspoon fine sea salt
1 teaspoon fresh ground black pepper
3 cups home made chicken stock
1 cup roasted red pepper liquid
2 teaspoons fine sugar
1/2 teaspoon grated nutmeg
1 cup heavy cream (Tempered)
1/4 cup fresh basil (Chiffonnade)
1/4 cup fresh parsley (Chopped)
1 cup creme fraiche

Preparation

In a Dutch oven heat olive oil, add bay leaves, onions, carrots and garlic. Saute until tender. Add piment de espelette, thyme, marjoram, celery salt, black pepper and saute 1-2 minutes.
Add Marsala wine and reduce by half. Season to taste with fine sea salt and black pepper.
Add chicken stock, roasted red peppers, red pepper liquid and fine sugar. Stir the bisque and bring to a slow boil. Reduce to a simmer stirring for 30-minutes.
In a sauce pan warm the heavy cream and whisk in fresh grated nutmeg. Season with sea salt and white pepper to taste.
Whisk in the warm cream into the bisque. Add fresh basil and parsley. Whisking the bisque bring to a slow boil for 10-minutes.
Remove the bisque from the heat and whisk in the Creme Fraiche. Puree the bisque and strain. Season with fine sea salt and white pepper to taste.
Serve Roasted Red Pepper Bisque in warm bowls.
Garnish with fresh parsley sprig.