Bell Pepper Bisque
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 papri...
Ingredients
- 1/4cup long-grain white rice
- 4large red bell peppers -- coarsely
- 2cup chicken stock
- 2cup milk
- 1/2cup heavy cream
- 1/4tsp cayenne
- 1/4tsp hungarian sweet paprika
- 1/8tsp white pepper
Directions
- 1
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
- 2
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, ab
- 3
In a medium saucepan, combine the red peppers, onion and 2 cups of water
- 4
Boil over moderate heat until the peppers are tender but still bright red, about 10 minutes
- 5
Drain at once
- 6
Put the rice, red peppers, onion and 1 cup of the chicken stock into a blender or food processor
- 7
Puree until smooth
- 8
Strain the puree into a medium saucepan, add the milk and the remaining 1 cup of chicken stock