Shrimp/ Roasted Red Bell Pepper/ Saffron Bisque Recipe

Directions

1. 1

   Sautéing the Base

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

2. 2

   Adding Peppers and Broth

   Add the roasted red bell peppers to the pot and stir well. Pour in the vegetable broth and bring the mixture to a simmer.

3. 3

   Incorporating Saffron

   Add the saffron threads to the pot, stirring to incorporate. Let the mixture simmer for about 10 minutes to allow the flavors to meld.

4. 4

   Blending the Soup

   Using an immersion blender, blend the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend until smooth.

5. 5

   Finishing with Cream and Shrimp

   Return the blended soup to the pot and stir in the heavy cream. Add the shrimp and cook until they turn pink and opaque, about 3-5 minutes.

6. 6

   Seasoning and Serving

   Season the bisque with salt and black pepper to taste. Serve hot, garnished with chopped fresh parsley.