Recipe: Appetizing Best Banana Peppers Bisque

Best Banana Peppers Bisque. Best Banana Peppers Bisque Are your fresh Banana Peppers a little to tangy? Chop the roasted tomatoes and add to the soup. Add bell peppers, banana peppers, chicken broth, sugar, and butter.

Chill overnight if making ahead of time. When ready to serve, warm the bisque through and add the sliced bananas. Be the first to review this recipe. You can cook Best Banana Peppers Bisque using 17 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Best Banana Peppers Bisque

1. You need 2 T of Vegetable Oil.
2. You need 1 t of Garlic Powder.
3. You need 1 t of Dried Cilantro.
4. It's 5 of Cleaned Sliced Fresh Banana Peppers.
5. Prepare 1 can of Chicken Broth.
6. You need 1 can of Condensed Cream of Mushroom Soup.
7. You need 1 of Vegetable Beef-Style Boullion Cube.
8. You need 1/8 t of Ground Lemongrass.
9. Prepare 1/8 t of Ground Tumeric.
10. It's 1/8 t of Ground Pepper.
11. You need 1/2 T of Ground Ginger.
12. Prepare 1 of large Bay Leaf.
13. It's 1 can of Creamed Style Corn.
14. Prepare 1/4 c of Milk.
15. Prepare 5 of Chopped Dried Apricots.
16. Prepare 3 drops of the Vinegar Water from top of prepared Yellow Mustard.
17. Prepare Dash of Salt.

DH had this soup at a restaurant well before I had, and he loved it so much he took me there to taste it so I could re-create it at home. This is a very spicy soup, but could be made less spicy by substituting with a few yellow peppers (green throws the color off). How To Pack Banana Peppers for Pickling. Place the pickling spices in the bottom of the canning jar.; Add the sliced banana pepper rings to the jar.; Jiggle, shake and bang the peppers in the jar to ensure they are laying flat and taking up the least amount of space.; Press the peppers down in the jar and repeat.; Stop adding peppers when the peppers reach the bottom of the rings on the jar.

Best Banana Peppers Bisque step by step

1. Warm garlic and cilantro in the oil in a large pot.
2. Add chopped peppers and saute.
3. Add Broth and simmer for 5 minutes.
4. Stir in Mushroom Soup and boullion.
5. Add Lemongrass, Tumeric, Black Pepper, Ginger and Bay Leaf. Simmer 2 minutes stirring frequently.
6. Stir in Corn simmer 3 minutes.
7. On low heat add milk and stir.
8. Add Apricots and stir..
9. Cook on a low setting for a minute stirring as needed.
10. Add drops now and stir on low for a couple minutes. This makes the milk creamier and blends everything better.
11. Cool down a little to serving temperate. Remove Bay Leaf. Serve in bowls with a dash of salt..

With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Peel off and discard charred skin. Remove stems and seeds; set peppers aside. Chicken-Stuffed Cubanelle Peppers Here's a different take on traditional stuffed peppers.