Two-Colour Cream of Roasted Bell Pepper Soup
Two-Colour Cream of Roasted Bell Pepper Soup
Ingredients
- 4 yellow bell peppers, halved and seeded
- 1 small onion, chopped
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) parboiled rice
- 2 1/2 cups (625 ml) chicken broth
- Salt and pepper
- 4 red peppers, halved and seeded
- 1 small onion, chopped
- 3 cloves garlic, finely chopped
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 ml) parboiled rice
- 2 1/2 cups (625 ml) chicken broth
- Salt and pepper
- Basil leaves, to garnish
Instructions
- Place the peppers on a baking sheet, skin side up. Blacken them in the highest position of the oven under the hot broiler. Let them cool in a tightly sealed container. Peel the peppers.
- Do both soups separately. In a saucepan, gently soften the onion in the oil, without browning. Add the rice, broth and yellow bell peppers. Cover and simmer gently for 20 minutes. Purée in a blender and season to taste.
- In another saucepan, gently soften the onion and garlic in the oil, without browning. Deglaze with the balsamic vinegar. Add the rice, broth, and red bell peppers. Simmer gently for 20 minutes. Purée in a blender and season to taste.
- To serve, place a 7.5-cm (3-inch) round cookie cutter in the centre of a shallow soup bowl. Pour the yellow soup in the middle, and pour the red soup around it. Gently remove the cutter. Garnish with basil.
Two-Colour Cream of Roasted Bell Pepper Soup