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serves 12
1/2
cup instant rice
3 cups chicken stock
8 cups sweet red peppers
2
medium sliced white onions
6 cups chicken stock
3 cups milk
1 cup
cream
1/2 teaspoon tabasco
1/2 teaspoon ground white pepper
1/2
teaspoon paprika
salt to taste
In a large saucepan, simmer plain
rice in the 3 cups of chicken stock.
In another saucepan, simmer sliced red
sweet peppers and sliced onion in remaining chicken stock.
Simmer till
tender.
Puree red pepper mixture with rice in a blender.
Add milk and
cream. Season with tabasco pepper, paprika and salt.
Add roasted garlic for
GARLIC RED PEPPER BISQUE
