Roast* 15 large sweet red peppers, or open 1 (one) 48-oz can of already roasted sweet red peppers that have been drained, rinsed and drained again. Using a food processor that has been fitted with a steel blade, whirl the peppers, in batches, to form a puree. Reserve.
In a large stockpot, melt 1/2-cup (1 stick) unsalted butter over low heat. Add 1 large Spanish onion, cut into a small dice. Cook gently until translucent, stirring occasionally. Make a roux by stirring in 1/4-cup flour; cook for about 1 minute to remove the raw flour taste. Be extra cautious to not brown or burn the the roux; it should be a “blond” color and have a soft, nutty aroma.
Over medium heat, whisk in 48-ounces (3 cups) chicken stock or broth to break up the roux into a smooth texture. In order, whisk in 2-quarts half-and-half, 1/2-cup dry sherry, 1–cup honey and the reserved pureed peppers. Bring to a simmer and let cook for 4-5 minutes. Taste and season with salt and white pepper. Continue cooking for another 4-5 minutes, until thickened and smooth, stirring constantly to avoid scorching. Add extra stock to adjust the flavor and consistency of the soup, if needed.
Ladle the soup into bowls and garnish each with homemade croutons and a sprinkling of chopped fresh parsley, for garnish. Makes about 12 cups of bisque.
*Pick one of the following methods to roast red peppers. Oven method: heat oven to 350 degrees. Line 2 or 3 baking sheets with foil or parchment paper. Place the whole peppers on the sheets and place them in the oven for 40-45 minutes, turning occasionally, until all sides are blistered and charred. Remove from the oven and place the peppers in food-worthy paper bags or plastic bags for 10-15 minutes. Remove the stems, peel and seed. Outside grill or inside over a well ventilated gas flame on the stove top: hold the peppers, using tongs, and rotate them until all surfaces are charred. Place them in an ice bath for 5 minutes. Remove the skin and seeds.