Southwest Roasted Red Pepper Bisque With Cilantro Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1/3 cup finely chopped fresh cilantro |
1/4 cup low-fat sour cream |
2 teaspoons 2% low-fat milk |
1/2 teaspoon salt |
1 1/2 pounds red bell peppers (3 large), roasted and peeled |
2 teaspoons olive oil |
2 cups chopped onion |
1/2 cup chopped carrot |
1 tablespoon tomato paste |
1/2 teaspoon ground cumin |
1/4 teaspoon chili powder |
dash of ground red pepper |
2 garlic cloves, minced |
3/4 cup cooked long-grain rice |
1/2 cup water |
2 (10 1/2-ounce) cans low-salt chicken broth |
1/2 cup 2% low-fat milk |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Combine first 4 ingredients in a small bowl; stir well, and set aside.
2. 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.
3. 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.
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