Bell Pepper Bisque

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.