Since we moved to New Mexico, it has definitely been a little chilly! It even snowed twice and it’s still snowing today. We are loving it! Since the temperatures have been low, I thought I’d bring up the heat in the kitchen with this spicy and delicious soup.
If you and your eating companions aren’t a huge fan of spicy food, I’d use a Serrano chile instead of a jalapeño.
Picante Pepper Bisque
1 medium green bell pepper – seeded and diced
3 medium sized red bell peppers – seeded and diced
1 jalapeño or serrano chile – seeded and diced
1 large onion – finely chopped
Pinch of paprika
1/2 cup cooked basmati rice
4 cups defatted chicken or vegetable broth
1 tbsp red wine vinegar
Combine the peppers, chile, onion, paprika, rice, and broth in a large soup pot over medium heat. Bring this to a boil.
When it comes to a boil, reduce the heat to medium-low and partially cover the soup pot. Simmer until the vegetables and rice are completely tender.
Either transfer the soup to a food processor or blender or use an immersion blender in the soup pot. Process the soup until it is smooth. (If you immersion blend in the soup pot, make sure to remove from heat first).
Return the soup to medium-low heat until the soup is reheated.
Salt to taste.
|Enjoy this soup with some crusty bread – I made sesame whole wheat bread to go with ours|
On another totally separate note, you should all head over to One Fine Day, a blog written by a fellow AF wife. She’s having a giveaway of these adorable chalkboard tags. Apart from the tags, her blog is just amazing and worth a visit (or a lot of visits)! Go here for her giveaway.