|¼ cup||Long-grain white rice|
|4 larges||Red bell peppers -- coarsely|
|1 small||Onion -- chopped|
|2 cups||Chicken stock|
|½ cup||Heavy cream|
|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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