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Bell Pepper Bisque

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

60 min

Ready

140 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
¼ cup rice
white, long grain
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4 each sweet red bell peppers
coarsely chopped
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1 small onions
chopped
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2 cups chicken broth
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2 cups milk
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½ cup heavy whipping cream
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¼ teaspoon cayenne pepper
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¼ teaspoon paprika
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teaspoon white pepper
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1 x salt
to taste
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Ingredients

Amount Measure Ingredient Features
59 ml rice
white, long grain
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4 each sweet red bell peppers
coarsely chopped
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1 small onions
chopped
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473 ml chicken broth
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473 ml milk
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118 ml heavy whipping cream
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1.3 ml cayenne pepper
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1.3 ml paprika
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0.6 ml white pepper
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1 x salt
to taste
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 420g (14.8 oz)
Amount per Serving
Calories 28648% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 239mg 10%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 12%
Sugars g
Protein 20g
Vitamin A 90% Vitamin C 257%
Calcium 18% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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