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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is such a pretty Soup! It can be served chilled as well. Ingredients:
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 |
Directions:
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.
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