Bell Pepper Bisquesoups, stews 1/4 cup long-grain white rice 4 large red bell peppers -- coarsely 1 chopped 1 small onion -- chopped 2 cup chicken stock 2 cup milk 1/2 cup heavy cream 1/4 teaspoon cayenne 1/4 teaspoon hungarian sweet paprika 1/8 teaspoon white pepper 1 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 : |
