SWEET RED PEPPER BISQUE

Christmas is just around the corner. Set this delectable soup on the dining room table in your prettiest bowl, then stand back and wait for the applause.

                             
3 tablespoons butter
1 large sweet onion, sliced
12 red bell peppers, seeded, cut in thin strips
3 tomatoes, cut into quarters
1/3 cup uncooked white rice
1/3 cup Cognac
9 cups chicken broth
1 1/2 cups heavy cream
1/8 teaspoon cayenne pepper
salt and freshly cracked pepper to taste
3 tablespoons fresh parsley, chopped
3/4 teaspoon paprika

Melt the butter in a large pot. Add onions and saute until translucent. Add the bell peppers and tomatoes and cook over medium-high heat for 15 minutes, stirring frequently. Stir in the rice and cook for 10 minutes. Stir in the Cognac and cook for 5 minutes. Add the chicken broth and bring to a boil. Reduce the heat and simmer for 20 minutes. Add the cream and simmer for 20 minutes.

Remove from the heat and puree the soup in batches in food processor or blender. Strain through a sieve and return to the saucepan. Stir in the cayenne pepper and season with salt and black pepper. Ladle into bowls and top with the chopped parsley and paprika.
Serves: 10 to 12

COOKS NOTE: This soup will keep stored in the refrigerator for about 3 days. Reheat gently to serve.