Yellow Pepper Soup

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“This is such a pretty Soup! It can be served chilled as well.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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