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Title: Broccoli And Red Pepper Soup
Yield: 8

Ingredients

      2 lb broccoli
    1/3 c  unbleached white rice
      1    (preferably sushi or white
           -basmati)
  1 1/2 ts sea salt
      2 qt plus 2 tbs. vegetable stock
  1 1/2 lb red bell peppers; (about 3
           -medium)
      1 tb olive oil
      1 md onion; diced
      3    cloves garlic; minced
      1 ts dried tarragon
    1/2 ts dried thyme
      1 pn cayenne pepper
      1 pn white pepper
    1/2 ts apple cider vinegar
    1/2 ts umeboshi vinegar
      1 md lemon; juice of
      2 tb chopped fresh tarragon for
           -garnish

Instructions

8 SERVINGS VEGAN

When I first made this soup, I intended to use the pureed roasted red
pepper just as a garnish. But I liked the flavor reserved some for a
visually appealing swirled garnish.

Trim broccoli, peel and chop stems and reserve florets. In large pot,
combine broccoli stems, rice, 1/2 teaspoon sea salt and 2 quarts vegetable
stock. Bring to a boil, reduce heat, and simmer 20 minutes. Add florets
and simmer 20 minutes more. Meanwhile, roast bell peppers over an open
flame or broil, turning with tongs until charred all over, about 10
minutes. Put peppers in brown paper bag for 10 minutes to sweat them.
Remove loosened charred skins.

Chop peppers, place in blender or food processor and process until pureed.
Add 1/2 teaspoon salt and remaining 2 tablespoons stock to liquefy. (This
should yield about 1 1/2 cups.)

In large skillet, heat oil over medium-high heat. Add onion and cook,
stirring often, until softened, about 3 minutes. Add garlic, tarragon,
thyme and cayenne. Remove from heat and add to pot with broccoli mixture;
simmer 10 minutes. In blender or food processor, process soup, in batches
if necessary, until pureed. Return soup to pot and stir in 1 cup of red
pepper puree. Reserve remaining pepper puree for garnish. Season soup
with 1/2 teaspoon salt, white pepper, apple cider vinegar, umeboshi
vinegar
and lemon juice.

To serve, ladle broccoli soup into serving bowls. Drizzle about 1
tablespoon of red pepper puree over each serving and swirl with chop
stick.
Garnish with fresh minced tarragon, if desired.

PER 1-Cup SERVING: 124 CAL.; 7G PROT.; 3G TOTAL FAT (0 SAT. FAT); 21G
CARB.; 0 CHOL.; 1,472MG 500.; 5G FIBER.

Recipe by: Vegetarian Times Magazine, April 1998, page 44

Converted by MM_Buster v2.0l.

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