Chef Kelly Liken created this red bell pepper bisque, shared with Wine Spectator, for one of her Sunday menus. "It's a little spicy, a little tangy, and it just really speaks about summer," she explains. Though the recipe is uncomplicated, she emphasizes the need to sweat the chopped peppers until they're extremely soft, for at least 20 and up to 40 minutes, to bring out their natural sweetness. The recipe is also versatile; try swapping roasted poblanos or jalapeños for one of the bell peppers.
For the full article, check out the new issue of Wine Spectator, on newsstands July 2, 2013.
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