Bell Pepper Bisque

140 minutes Prep: 20 minutes Cook: 60 minutes

286 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1/4	cup	rice	white, long grain
4	each	sweet red bell peppers	coarsely chopped
1	small	onion	chopped
2	cups	chicken broth
2	cups	milk
1/2	cup	heavy whipping cream
1/4	teaspoon	cayenne pepper
1/4	teaspoon	hungarian paprika
1/8	teaspoon	white pepper
1	x	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.

Reheat over low heat before serving.

NOTE: May be made day ahead of time.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 420g

Amount per Serving

Calories 286 48% of calories from fat

	% Daily Value*
Total Fat 15.0g	24%
Saturated Fat 9.0g	44%
Trans Fat 0.0g
Cholesterol 54mg	18%
Sodium 239mg	10%
Total Carbohydrate 29.0g	10%
Dietary Fiber 3.0g	12%
Sugars 14.0g
Protein 10.0g	20%