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1
Trim broccoli, peel and chop stems and reserve florets.
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2
In large pot, combine broccoli stems, rice, 1/2 teaspoon sea salt and 2 quarts vegetable stock.
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3
Bring to a boil, reduce heat, and simmer 20 minutes.
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4
Add florets and simmer 20 minutes more.
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5
Meanwhile, roast bell peppers over an open flame or broil, turning with tongs until charred all over, about 10 minutes.
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6
Put peppers in brown paper bag for 10 minutes to sweat them.
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7
Remove loosened charred skins.
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8
Chop peppers, place in blender or food processor and process until pureed.
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9
Add 1/2 teaspoon salt and remaining 2 tablespoons stock to liquefy.
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10
(This should yield about 1 1/2 cups.)
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11
In large skillet, heat oil over medium-high heat.
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12
Add onion and cook, stirring often, until softened, about 3 minutes.
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13
Add garlic, tarragon, thyme and cayenne.
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14
Remove from heat and add to pot with broccoli mixture; simmer 10 minutes.
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15
In blender or food processor, process soup, in batches if necessary, until pureed.
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16
Return soup to pot and stir in 1 cup of red pepper puree.
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17
Reserve remaining pepper puree for garnish.
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18
Season soup with 1/2 teaspoon salt, white pepper, apple cider vinegar, umeboshi vinegar and lemon juice.
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19
To serve, ladle broccoli soup into serving bowls.
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20
Drizzle about 1 tablespoon of red pepper puree over each serving and swirl with chop stick.
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21
Garnish with fresh minced tarragon, if desired.
