Roasted red pepper bisque

• 4 roasted red peppers (see previous week for how to make)
• 3 cups chicken stock (or veggie stock)
• 1/4 tsp cayenne
• 1/4 tsp paprika
• 5 oz grated cheese
• 1/3 cup cream

Combine your peppers and broth in a pot on low and simmer for 1/2 an hour. Make sure not to over reduce. It will lose some volume but not much.

Blend this mixture in a blender or food processor. 

Add in the seasonings and simmer for another 10 minutes on low. Add in the cream and cheese. Cook till the cheese is melted and the soup is hot. 

Serve with croutons, salad shrimp, or orzo pasta.