 |
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
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 :
|
