Recipe - Roasted Red Pepper And Parmesan Biscuits

1 ounce Sundried tomatoes; (about 8
pieces do
; not use the oil
; packed type)
1 small Onion; minced
2 tablespoon Extravirgin olive oil
2 cup Chicken stock
3 Sweet or bell red peppers;
charred, skinned,
; and seeded (see
; page I45), or a
; 6ounce Jar of
; prepared roasted
; sweet peppers
2 Fresh ripe plum tomatoes;
cut into eighths
Salt and freshly ground
black pepper to
; taste
4 Fresh basil leaves; for
garnish (use
; purple basil if
; available)

Rehydrate the dried tomatoes by soaking them in warm water for hour. Sweat
the onion in the olive oil in a 2quart saucepan over medium heat,
uncovered, for 7 to I0 minutes, stirring occasionally. Do not let the onion
color. Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes,
salt, and pepper and let it all simmer together for 10 minutes. Pour the
soup into a blender and process at high speed for 4 minutes, until very
smooth. Then pass it through a strainer to remove the vegetable skills.
Adjust tile seasoning and serve with fresh basil leaves as a garnish.

Yield: Makes 4 bento