Two-Colour Cream of Roasted Bell Pepper Soup

Name: Two-Colour Cream of Roasted Bell Pepper Soup
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 4 yellow bell peppers, halved and seeded; 1 small onion, chopped; 1/4 cup (60 ml) olive oil; 2 tablespoons (30 ml) parboiled rice; 2 1/2 cups (625 ml) chicken broth; Salt and pepper; 4 red peppers, halved and seeded; 1 small onion, chopped; 3 cloves garlic, finely chopped; 1/4 cup (60 ml) olive oil; 2 tablespoons (30 ml) balsamic vinegar; 2 tablespoons (30 ml) parboiled rice; 2 1/2 cups (625 ml) chicken broth; Salt and pepper; Basil leaves, to garnish

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Preparation 30 min
Cooking 35 min
Servings 4
Freezes Yes

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

Cream of Roasted Yellow Bell Pepper Soup
- 4 yellow bell peppers, halved and seeded
- 1 small onion, chopped
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) parboiled rice
- 2 1/2 cups (625 ml) chicken broth
- Salt and pepper
Cream of Roasted Red Bell Pepper Soup
- 4 red peppers, halved and seeded
- 1 small onion, chopped
- 3 cloves garlic, finely chopped
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 ml) parboiled rice
- 2 1/2 cups (625 ml) chicken broth
- Salt and pepper
- Basil leaves, to garnish

Preparation

- Place the peppers on a baking sheet, skin side up. Blacken them in the highest position of the oven under the hot broiler. Let them cool in a tightly sealed container. Peel the peppers.
- Do both soups separately. In a saucepan, gently soften the onion in the oil, without browning. Add the rice, broth and yellow bell peppers. Cover and simmer gently for 20 minutes. Purée in a blender and season to taste.
- In another saucepan, gently soften the onion and garlic in the oil, without browning. Deglaze with the balsamic vinegar. Add the rice, broth, and red bell peppers. Simmer gently for 20 minutes. Purée in a blender and season to taste.
- To serve, place a 7.5-cm (3-inch) round cookie cutter in the centre of a shallow soup bowl. Pour the yellow soup in the middle, and pour the red soup around it. Gently remove the cutter. Garnish with basil.

Note from Ricardo

If you don’t have a round cookie cutter, use a tin can opened at both ends.

Personal Note

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Two-Colour Cream of Roasted Bell Pepper Soup

Categories

Ingredients

Cream of Roasted Yellow Bell Pepper Soup

Cream of Roasted Red Bell Pepper Soup

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Hand Blender