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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is from TOH. This looks so unusual. I love having soup on rainy fall evenings and this looks like one that is perfect for that. I will probably used jarred roasted red peppers and skip the first step. I bet this would freeze well too. Ingredients:
1 red bell pepper |
1 lb carrot, sliced |
1 medium onion, chopped |
2 tablespoons uncooked long grain rice |
2 tablespoons butter |
2 (14 1/2 ounce) cans chicken broth |
2 cups water |
1/3 cup orange juice |
4 1/2 teaspoons fresh dill |
2 teaspoons orange zest |
1/2 teaspoon salt |
1/2 teaspoon marjoram |
1/2 teaspoon rosemary |
1/2 teaspoon thyme |
1/2 teaspoon sage |
1/4 teaspoon black pepper |
Directions:
1. Broil red pepper 4 inches from heat until skin is blistered; about 6 minutes. Rotate 1/4 turn and broil until all sides are blistered.
2. Place in a bowl, cover and let stand for 15 minutes. Peel and discard charred skin. Remove stem and seeds and set aside.
3. In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. Stir in the broth, water, orange juice, dill, orange zest, salt, herbs and pepper.
4. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrot and rice are tender. Cool for 10 minutes.
5. Puree with a stick blender (or in batches in the blender). Serve hot.
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