For some kids, eating blue cheese is worse than going to the dentist. When I was expecting a baby, I read a book about the differences between American parents and French parents... I became determined to not raise a picky eater. I'm not going to deny my son a good ol' fashioned PB&J, but he will eat blue cheese. With the addition of creme fraiche and Chiriboga Blue, this roasted pepper bisque is undeniably creamy. I'm pretty sure the French disguise vegetables with cheese. Plus, food should be fun. Dipping some warm, crusty baguette into this soup will take you back to your metal lunch box days and blowing bubbles into your milk.
4 large or 8 small mixed peppers (I used green, purple and mostly red)
4 tablespoons Lucky Layla Golden Butter
1 large onion, chopped
1 large potato, peeled and cubed
4 cups Homemade Broth
1 7.5 oz package Bellwether Crème Fraîche
Kosher salt and fresh ground pepper, to taste
1/2 lb Chiriboga Blue
1 Slow Dough baguette
Heat oven to 400. Arrange peppers on a baking sheet lined with parchment. Roast until soft and nicely browned all over, turning peppers to roast evenly, for about an hour. Remove peppers from the oven and immediately transfer to a large zip top bag. Allow to steam until cool to the touch. Gently pull out stem and core, remove skin and seeds, then set aside. Melt butter in a large pot, add onions and potatoes, lightly salt and cook over medium heat until soft and fragrant, about 10 minutes. Add the broth and simmer until potatoes are tender, about 15 minutes. Add peppers and cook for an additional 10 minutes. Remove from heat, add creme fraiche and 1/4 lb of Chiriboga, stir to combine. Puree with an emersion blender until smooth and velvety. Garnish with remaining Chiriboga and fresh cracked pepper. Serve with a toasted baguette.