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8 SERVINGS VEGAN
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When I first made this soup, I intended to use the pureed roasted red pepper just as a garnish.
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But I liked the flavor reserved some for a visually appealing swirled garnish.
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Trim broccoli, peel and chop stems and reserve florets.
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In large pot, combine broccoli stems, rice, 1/2 tsp.
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sea salt and 2 qts vegetable stock.
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Bring to a boil, reduce heat, and simmer 20 min.
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Add in florets and simmer 20 min more.
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Meanwhile, roast bell peppers over an open flame or possibly broil, turning with tongs till charred all over, about 10 min.
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Put peppers in brown paper bag for 10 min to sweat them.
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Remove loosened charred skins.
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Chop peppers, place in blender or possibly food processor and process till pureed.
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Add in 1/2 tsp.
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salt and remaining 2 Tbsp.
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stock to liquefy.
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(This should yield about 1 1/2 c..)
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In large skillet, heat oil over medium-high heat.
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Add in onion and cook, stirring often, till softened, about 3 min.
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Add in garlic, tarragon, thyme and cayenne.
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Remove from heat and add in to pot with broccoli mix; simmer 10 min.
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In blender or possibly food processor, process soup, in batches if necessary, till pureed.
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Return soup to pot and stir in 1 c. of red pepper puree.
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Reserve remaining pepper puree for garnish.
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Season soup with 1/2 tsp.
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salt, white pepper, apple cider vinegar, umeboshi vinegar and lemon juice.
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To serve, ladle broccoli soup into serving bowls.
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Drizzle about 1 Tbsp.
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of red pepper puree over each serving and swirl with chop stick.
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Garnish with fresh chopped tarragon, if you like.
