Bell pepper bisque
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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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