Broccoli and Red Pepper Soup

[Guest guest]

Broccoli and Red Pepper Soup

8 Servings

 

When I first made this soup, I intended to use the

puréed roasted red pepper just as a garnish. But I

liked the flavor combination so much, I added most of

the purée to the soup itself and reserved some for a

visually appealing swirled garnish.

 

Pinch cayenne pepper

Pinch white pepper

1/2 tsp. apple cider vinegar

1/2 tsp. umeboshi vinegar

Juice of 1 medium lemon

2 Tbs. chopped fresh tarragon for garnish

1/2 tsp. dried thyme

2 lbs. broccoli

1/3 cup unbleached white rice (preferably sushi or

white basmati)

1 1/2 tsp. sea salt

2 qts. plus 2 Tbs. vegetable stock

1 1/2 lbs. red bell peppers (about 3 medium )

1 Tbs. olive oil

1 medium onion, diced

3 cloves garlic, minced

1 tsp. dried tarragon

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 puréed. 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 puréed. Return soup to pot and

stir in 1 cup of red pepper purée. Reserve remaining

pepper purée 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 purée over

each serving and swirl with chop stick. Garnish with

fresh minced tarragon, if desired.

 

PER 1-cup serving: 124 CAL; 7 G PROT; 3 G TOTAL FAT (0

SAT. FAT); 21 G CARB.; 0 MG CHOL; 472 MG SOD.; 5 G

FIBER

 

 

 

 

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