Roasted Red Pepper Bisque

Over a grill or burner on high heat, char bell peppers until skin is evenly blackened. Set aside.

In a large bowl, combine carrots, onions, fennel, celery, garlic, rosemary, thyme, paprika, chipotle, cinnamon, salt and pepper. Mix until spices are evenly distributed.

On a full sheet pan, spread vegetable mixture into a single layer. Roast in a 500°F convection oven until caramelized, approximately 10-12 minutes.

In a sauce pot over medium high heat, bring Water to a boil. Reduce heat to medium, add miso, and mix until well blended. Set aside.

Once cooled, remove skin from charred peppers with a clean towel. Dice peppers large.

Heat oil in a sauce pot over medium high heat. Add roasted vegetables and bell peppers. Cook for 5 minutes, stirring occasionally.

Add miso to vegetables. Heat to a boil; reduce heat and gently boil for 10 minutes, stirring occasionally.

Puree mixture in a blender in batches. Return to sauce pot.

Over medium heat, whisk in Culinary Cream. Cook for 5 minutes.

Serve with thinly sliced scallions.