Yellow Pepper Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 large plump yellow peppers
• 1 1/2 liters strong home-made vegetable stock, well reduced
• 125 ml raw rice, cooked in vegetable stock while reducing
• 125 ml whipped cream
• salt
• dry roasted coriander seed
• fresh ground black pepper
• 1 bunch fresh basil leaf

Recipe

• 1 roast or grill peppers until skin blisters and turns brown.
• 2 when they have cooled a little, strip off blistered skin, open and remove seeds.
• 3 blend cleaned peppers together with a little vegetable stock until smoothly puréed.
• 4 combine with remaining vegetable stock and rice.
• 5 heat thoroughly.
• 6 add cream, salt and a generous sprinkling of coriander and pepper.
• 7 when serving, place small spoonfuls of extra whipped cream, basil leaves and another sprinkling of coriander and black pepper on top.