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LOCATION: Recipes >> Soups >> Red Bell Pepper 06

Print this Recipe    Red Bell Pepper 06

Red Pepper Soup

3 medium red bell pepper cut in half, cored and seeded
6 T unsalted butter
3.75 C veggie stock
2 T uncooked long grain rice
3 T flour
2 T light cream
2 tsp cayenne pepper

Cut peppers in 3/8 inch strips and saute in 3 T butter/margarine
till soft. (Reserve 8 strips for garnish). Add 3/4 stock, bring to
simmer then reduce heat & cook on extremely low heat till tender
(maybe 15 minutes)

Place pepper and liquid in a blender and puree.

Cook rice in boiling salted water till just tender. Drain and set
aside.

In medium saucepan heat 3 T butter till melted and add flour and
cook till mixture is slightly brown (Important to stir so as not
to et lumps but you knew that didn't you).Gradually add 3 C stock
to flour mixture whisking constantly to mix. Bring slowly to a
boil, adding salt and pepper to taste,

Reduce heat and add pureed pepper mixture. Simmer mixture and slowly
add cream/soymilk and cayenne pepper while continuing to stir till
soup thickens

Taste and adjust seasoning.

Now peel the pepper strips reserved earlier for garnish, dice and
add to the soup along with the rice.

Correct seasoning and serve.

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