Bell Pepper Bisque Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Long-grain white rice,
4 large: Red bell peppers, coarsely
Chopped,
1 small: Onion, chopped
2 cup: Chicken stock,
2 cup: Milk,
1/2 cup: Heavy cream,
1/4 tsp: Cayenne,
1/4 tsp: Hungarian sweet paprika,
1/8 tsp: White pepper,
Salt to taste,
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. 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 :
Source from luhu.jp
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 :
Source from luhu.jp