Soups: Red Bell Pepper 06 by Recipe Cottage

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	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.