| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Hungarian | Soups, Stews | 6 | Servings |
INGREDIENTS
| 1/4 | c | Long-grain white rice |
| 4 | lg | Red bell peppers — coarsely |
| Chopped | ||
| 1 | sm | Onion — chopped |
| 2 | c | Chicken stock |
| 2 | c | Milk |
| 1/2 | c | Heavy cream |
| 1/4 | ts | Cayenne |
| 1/4 | ts | Hungarian sweet paprika |
| 1/8 | ts | 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. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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