Two-Colour Bell Pepper Soup

By á-174890

Ingredients

• Yellow Bell Pepper Soup
• 4 yellow bell peppers, halved lengthwise and cored
• 1/4 cup olive oil
• 1 small onion, chopped
• 2 TBSP converted rice
• 2 1/2 cups chicken broth
• salt & pepper to taste
• Red Bell Pepper Soup
• 4 red peppers, halved lengthwise and cored
• 1/4 cup olive oil
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 2 TBSP balsamic vinegar
• 2 TBSP converted rice
• 2 1/2 cups chicken broth
• salt & pepper to taste
• Basil leaves for garnishing

Preparation

Step 1

- With rack in top position, preheat broiler. Place red and yellow peppers on baking sheet, cut side down and broil until blackened, approx 5 mins Let cool in airtight container or brown paper bag, then remove skins. Dice into smaller pieces.
- Cook the two soups separately. Warm oil in saucepan over medium-low heat. Add onion and saute for about 4 mins until softened, not brown. Add rice, chicken broth and yellow peppers. Increase heat and bring to a boil. Cover, reduce heat and simmer until rice is tender, about 20 mins. Cool slightly and puree in batches in blender. Season to taste.
-In another saucepan, warm oil over med-low heat. Add onion and garlic and saute for about 4 mins until softened, not brown. Deglaze with balsamic vinegar. Add rice, chicken broth and red peppers. Increase heat and simmer until rice is tender, about 20 mins. Cool slightly and puree in batches in blender. Season to taste.
- To serve, place 3" cookie cutter in the centre of a shallow bowl. Pour yellow soup in the middle of cookie cutter. Pour red pepper soup around outside of cookie cutter.

Serves 4