Bell Pepper Bisque

Title:
Bell Pepper Bisque

Yield:
6 Servings

Categories:
Soups,
Stews




Ingredients:





   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     :


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini