RED PEPPER BISQUE |
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.
Purée red pepper mixture with rice in a blender.
Add milk and cream.
Season with Tabasco, pepper, paprika and
salt.