Pepper Bisque Revisited

I literally just want to sit and write all day today. I have to review a concert for a class and I just finished it. I thought I'd get a head start on the next assignment - a review of a pop music CD - because I think that'll come pretty easily to me. But of course, no matter what, I still have moments of procrastination which I fill with blogging! Yayyy!

A while ago I posted a recipe for red pepper bisque and said it could be cool to make red and yellow and serve them together. Well...I finally did it! I just divided the recipe in half and kept everything separate until it was time to put the soup in bowls.

Instead of red pepper flakes, I used dried aji amarillo to spice up the yellow pepper soup. You might have noticed that this is the same pepper I made into a vinaigrette for the asparagus in the surf & turf post. That's because Stephanie Izard swears by it in her cook book and uses it in almost everything. These dried chiles really aren't that spicy. They just add a hint of heat in the back of your throat.

It's funny, because these chiles are actually the cause of the only qualm I have with Girl in the Kitchen, which is that she correctly translates aji amarillo to mean "yellow pepper" but then refers to them from then on as "aji chiles" which is like saying "pepper pepper." "Amarillo" means yellow, not "aji." Oh well! Editorial mistake.