Broccoli And Red Pepper Soup

Directions

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