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  Bell Pepper Bisque
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 217
Ingredients:
1/4 cup Long-grain white rice
4 large Red bell peppers -- coarsely
Chopped
1 small Onion -- chopped
2 cup Chicken stock
2 cup Milk
1/2 cup Heavy cream
1/4 tsp Cayenne
1/4 tsp Hungarian sweet paprika
1/8 tsp White pepper
Salt to taste
Instructions:
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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