Yellow bell peppers also work very well in this soup, but green peppers are not sweet enough. You can even make two batches of soup, one red, one yellow, and ladle them into bowls for a yin-and-yang effect.
- 1 tablespoon olive oil
- 1 large onion, sliced fine
- 2 red bell peppers, cut in half, seeds and veins removed, and sliced fine
- 2 garlic cloves, peeled and chopped
- 6 thyme sprigs, leaves only
- ¼ cup short-grain rice
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon red wine vinegar
Heat, in a heavy-bottomed soup pot: 1 tablespoon olive oil Add and cook, stirring often, over medium heat: 1 large onion, sliced fine 2 red bell peppers, cut in half, seeds and veins removed, and sliced fine Salt
When very soft but not browned, add: 2 garlic cloves, peeled and chopped 6 thyme sprigs, leaves only Cook for 4 minutes more, then add:
¼ cup short-grain rice 4 cups chicken broth 2 cups water 1 teaspoon red wine vinegar Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the rice is tender, about 20 minutes. Allow to cool slightly, and then purée in a blender until very smooth and velvety. Thin the soup with broth or water if it is too thick
Taste for seasoning, adjust as needed, and serve hot.
VARIATIONS Add some fresh or dried hot chiles to the soup. Garnish bowls of the pepper soup with crème fraîche and chopped herbs such as chives, basil, or parsley. Cut the peppers into medium dice, omit the rice, and use all chicken broth. Serve without puréeing.