Vance and I went to the Frist Center today to see a great Norman Rockwell exhibit. We grabbed drinks afterwards at 1808 Grill in the Hutton Hotel - a lovely day date! In addition to his well-known Post covers, the exhibit showed a large variety of his work.
One recipe for this post! Roasted red pepper & sweet potato bisque - creamy and great with grilled cheese.
2 large sweet potatoes, peeled and chopped
3 red bell peppers, seeded and chopped
1 large yellow onion, chopped
3 cloves garlic, minced
2 tablespoons EVOO
kosher salt and freshly ground black pepper, to taste
1/2 teaspoon dash crushed red pepper flakes (to taste)
1/2 teaspoon herbs de Provence
1/2 tsp. dried oregano
4 cups homemade broth or stock (I used turkey, but chicken or vegetable are great too)
sour cream (optional)
Preheat oven to 425 F. Line a large baking sheet with aluminum foil and lightly coat with cooking spray. In a large bowl, combine sweet potato, red pepper, onion, garlic, olive oil, red pepper flakes, and dried herbs. Toss to coat. Season generously with kosher salt and freshly ground black pepper. Spread in an even layer on the prepared baking sheet. Roast in preheated oven for 40-50 minutes (tossing every 15-20 minutes), until the vegetables are tender and golden brown, turning occasionally. Remove from the oven and let cool for several minutes. Working in batches, puree vegetables with broth in blender or food processor until smooth. (You can add up to a cup of water for a thinner consistency). Pour mixture into a large pot and bring to a boil; reduce heat and simmer 5 minutes. Serve in cups with a dollop of sour cream to cut the heat a bit (optional).