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|