Bell pepper bisque

 
                             BELL PEPPER BISQUE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Long-grain white rice
    4       lg           Red bell peppers -- coarsely
                         Chopped
    1       sm           Onion -- chopped
    2       c            Chicken stock
    2       c            Milk
      1/2   c            Heavy cream
      1/4   ts           Cayenne
      1/4   ts           Hungarian sweet paprika
      1/8   ts           White pepper
                         Salt to taste
 
   Place the rice in a small saucepan with 2 cups of
   water.  Bring to a boil, reduce the heat to low and
   simmer uncovered until the rice is overcooked and
   mushy and the water has almost boiled away, about 40
   minutes. In a medium saucepan, combine the red
   peppers, onion and 2 cups of water. Boil over moderate
   heat until the peppers are tender but still bright
   red, about 10 minutes. Drain at once.
   
   Put the rice, red peppers, onion and 1 cup of the
   chicken stock into a blender or food processor.  Puree
   until smooth.
   
   Strain the puree into a medium saucepan, add the milk
   and the remaining 1 cup of chicken stock.  Simmer over
   low heat for 5 minutes to thicken slightly.  Stir in
   the cream, cayenne, paprika and white pepper.  Season
   with salt to taste.  Cover the bisque and set aside
   for 1 hour to blend the favors.  Rewarm over low heat
   before serving.
   
   NOTE: May be made day ahead of time.
   
   Recipe By     :
  
 
 
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