Red Pepper Bisque

Yields 1.5 Gallons

1                  Onion, large

3 T              Minced Garlic

2 lb              Roasted Red Bell Peppers

1 lb              Butter

1 lb              Flour

½ Gallon          Chicken Stock

½ Gallon          Whole Milk

1 qt             Heavy Cream

2 T              Ground Black Pepper

                    Salt to Taste

In a food processor or blender, puree onion, peppers and garlic.  In a large stockpot over medium heat, add the butter and melt (do not allow to turn brown).  Add the flour and blend; cook for 5 to 7 minutes.  Add onion-pepper puree to the roux mix and blend thoroughly cooking for 1 minute.  Add the stock and milk blending with a whisk.  Add the spices and let simmer for 15 to 20 minutes until thicken to coat a spoon.  Add and blend in the heavy cream; simmer over low heat for 5 to 10 minutes.  Remove from heat and serve.  Garnish with crouton or fresh chopped parsley.