Bell Pepper Bisque
Yield
4 servingsPrep
20 minCook
60 minReady
140 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
rice
white, long grain |
|
| 4 | each |
sweet red bell peppers
coarsely chopped |
|
| 1 | small |
onions
chopped |
|
| 2 | cups |
chicken broth
|
|
| 2 | cups |
milk
|
|
| ½ | cup |
heavy whipping cream
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
paprika
|
|
| ⅛ | teaspoon |
white pepper
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
rice
white, long grain |
|
| 4 | each |
sweet red bell peppers
coarsely chopped |
|
| 1 | small |
onions
chopped |
|
| 473 | ml |
chicken broth
|
|
| 473 | ml |
milk
|
|
| 118 | ml |
heavy whipping cream
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1.3 | ml |
paprika
|
|
| 0.6 | ml |
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.
Purée until smooth.
Strain the purée 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.
