bell pepper bisque

Categories
Soups
Stews
Yield
6 Servings
MeasureIngredient
¼ cup Long-grain white rice
4 larges Red bell peppers -- coarsely
  Chopped
1 small Onion -- chopped
2 cups Chicken stock
2 cups Milk
½ cup Heavy cream
¼ teaspoon Cayenne
¼ teaspoon Hungarian sweet paprika
⅛ teaspoon 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.

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