Roasted Red Pepper and Cauliflower Bisque

Saute onion, garlic, and celery in butter in a 3-qt. saucepan until tender. Add chopped cauliflower, kosher salt and pepper to taste, and the broth. Bring to the boil. Turn heat to low, cover, and simmer until cauliflower is very tender, about 20 minutes. While soup is simmering, roast, peel, and roughly chop the red pepper. When cauliflower is tender, add chopped red pepper to the mixture. Puree with an immersion blender until completely smooth and thick. Alternatively, puree mixture in a blender or food processor, then add back to the cooking pot. Add the cream and mix well. Adjust seasonings and prepare for service. Garnish with snipped chives or parsley.