cup instant rice
3 cups chicken stock
8 cups sweet red peppers
medium sliced white onions
6 cups chicken stock
3 cups milk
1/2 teaspoon tabasco
1/2 teaspoon ground white pepper
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.
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