Name: Bell Pepper Bisque
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

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

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”