Red Pepper Bisque

Your guests will be amazed by this simple yet seductive soup. The jasmine rice in this recipe gives the bisque a classic silkiness and added depth of flavor. Garnished with lobster and a touch of creme fraiche or as is, this soup is fit for a very special feast. Try with some crusty bread and a small salad for a simple summer meal. It is sure to please.

Ingredients:
1 ea Red Pepper, de-stemmed & seeded, cut
into 1" chunks
1/4 ea Onion, Spanish, peeled, cut into 1"
chunks
5 1/2 C Chicken or rich vegetable stock
1/2 C White wine, dry
1/2 C Jasmine rice
1 C Milk
1 C Heavy cream
To Taste Salt, kosher (varies depending on
salt in stock)
To Taste Black pepper, freshly ground

Directions:
In a heavy bottomed pot large enough to hold all of the ingredients, combine all but the milk, cream and seasonings. Bring to a boil and reduce to a simmer. Cover and cook for approximately 1 hour or until the peppers and onions are just about falling apart and the rice is very swollen. Stir occasionally to prevent sticking. Carefully puree in a blender until completely smooth. This may be done in several steps. Do not fill the blender more than half way when pureeing hot liquids. Pulse first and then gradually turn speed to high so as to not blow lid off of blender due to the steam. Return soup base to the pot and add milk and cream. Mix well and return to a simmer. Once hot, adjust to the desired consistency with more cream or milk if needed. Season to taste and serve or cool and refrigerate for a later use.