This soup recipe makes 2 soups, one red pepper and one green pepper. At the end, they are poured together in serving bowls for a festive presentation at your dinner table. Looks tough but is easy to prepare!

Sweet Pepper Bisque

4 red peppers, core and seeds discarded, cut into thin strips
4 green peppers, core and seeds discarded, cut into thin strips
2 tablespoons butter
2 small yellow onions, thinly sliced
4 tablespoons white rice
4 tablespoons cognac (optional)
6 cups chicken stock or canned broth
1 cup heavy whipping cream
Salt and pepper to taste
Cayenne pepper to taste
Dollops of sour cream or creme fraiche for garnish.

1. In two large saucepans, melt 1 tablespoon butter each and sauté one onion in each until translucent, about 5 minutes, stirring frequently. Add 2 tablespoons rice to each saucepan and cook 5 minutes more. Add 2 tablespoons cognac to each and cook 5 minutes more (optional).
2. Add 3 cups chicken broth to each saucepan and bring the soups to a boil, then reduce to simmer and cook for 20 minutes.
3. Add 1/2 cup whipping cream to each soup and simmer for an additional 20 minutes. Be sure heat is not too hot when adding the cream.
4. Remove the soups from heat. Transfer one of the soups to a blender or food processor and puree. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!). Season with salt, pepper, and cayenne pepper. Repeat processing with other soup in cleaned food processor.
5. To serve, place soup mixtures in lipped containers for easy pouring. Have one soup in each hand or find a kitchen partner! Pour each soup from opposite sides of the soup bowl, be sure to pour evenly, so you get a 1/2 red and 1/2 green bowl. Garnish each bowl with a spoonful of plain yogurt or creme fraiche for garnish. Add extra cracked pepper on top.

Serves: 4 to 6.