| BROCCOLI AND SWEET RED PEPPER SOUP |
Makes 4 servings
2 Tbsp. butter
1 onion, finely chopped
1pound broccoli (chop both florets
and stems)
2 ½ cups vegetable stock
1 ½ cup water
2 sweet red peppers, cut into
quarters
3 Tbsp. plain yogurt (optional)
Salt and freshly ground pepper
In a large saucepan, melt the butter and cook the onion until it
becomes translucent. Put all broccoli (except one cup of the florets)
into the saucepan and cook until the broccoli begins to soften. Add
the vegetable stock and bring to a boil. Reduce the heat, cover, and
allow to simmer for about 20 minutes.
While this is simmering, bring water to a boil and add the remaining
florets until they become tender. Remove the florets and place them in
cool water (this helps them keep their bright color).
On a broiler pan, place the red peppers shiny-side up and broil them
for about 10 minutes or until the skin becomes blistered. Turn them
over fairly often so as to avoid burning. Remove the peppers from the
broiler, allow to cool, and remove the skin. Chop them into small
pieces.
When the soup mixture is done simmering, place it in batches into a
blender and puree it until it is smooth. Return it to the saucepan and
add the yogurt if you choose to do so and the remaining florets.
Serve in soup bowls with the red bell peppers sprinkled over the top
as a garnish.
From www.cdkitchen.com