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Bell Pepper Bisque

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 tsp cayenne
1/4 tsp Hungarian sweet paprika
1/8 tsp 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.


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