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Savory Roasted Red Pepper Bisque - Traditional

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 160
Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Trans Fat 0g  
Cholesterol 30mg 10%
Sodium 590mg 25%
Potassium 0mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 8%
Sugars 4g  
Protein 3g  
 
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Gallon
Serving Size: 1 cup

Ingredients

Amount Ingredients
6 oz Butter, salted
1 1/3 cups Flour, all purpose , bleached, enriched
3 1/2 qts Water, cool
1/3 cup Custom Culinary® Gold Label Savory Roasted® Vegetable Base
2 cups Roasted red peppers, canned, drained, pureed
1 1/2 cups Tomato Paste
1 cup Cream, heavy

Recommended Product: 9800 Gold Label Savory Roasted® Vegetable Base

Directions

  1. In a 2 gallon cook pot over medium heat, heat butter. Add flour, blend thoroughly, cook 2-3 minutes.
  2. Add water, vegetable base, red pepper and tomato paste; mix well. Heat to boiling, stir occasionally. Cook 5-6 minutes.
  3. To finish, blend in cream. Heat to a gentle boil. Remove from heat.
Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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