Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light October 1997

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Recipe Summary

Yield:
5 servings (serving size: 1 cup bisque and 2 teaspoons sour cream mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a small bowl; stir well, and set aside.

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  • Chop bell peppers; set aside. Heat oil in a Dutch oven over medium heat. Add onion and carrot; sauté 8 minutes or until vegetables are lightly browned. Stir in bell peppers, tomato paste, and next 4 ingredients (tomato paste through garlic); cook 5 minutes, stirring frequently. Stir in rice, water, and broth, scraping skillet to loosen browned bits. Bring to a boil; partially cover, reduce heat, and simmer for 15 minutes.

  • Place broth mixture in a food processor; process until smooth. Return puree to pan, and stir in 1/2 cup milk, 1/4 teaspoon salt, and black pepper. Cook over medium heat until thoroughly heated (do not boil). Ladle bisque into bowls; top with sour cream mixture.

Nutrition Facts

167 calories; calories from fat 29%; fat 5.4g; saturated fat 1.8g; mono fat 2.3g; poly fat 0.8g; protein 5.5g; carbohydrates 26.1g; fiber 4.3g; cholesterol 7mg; iron 3.3mg; sodium 426mg; calcium 84mg.
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