Yellow Pepper Soup

• 6 large plump yellow peppers
• 1 12 liters strong home-made vegetable stock, well reduced
• 125 ml raw rice, cooked in vegetable stock while reducing
• 125 ml whipped cream
• salt
• dry roasted coriander seed
• fresh ground black pepper
• 1 bunch fresh basil leaf

1. Roast or grill peppers until skin blisters and turns brown.
2. When they have cooled a little, strip off blistered skin, open and remove seeds.
3. Blend cleaned peppers together with a little vegetable stock until smoothly pureed.
4. Combine with remaining vegetable stock and rice.
5. Heat thoroughly.
6. Add cream, salt and a generous sprinkling of coriander and pepper.
7. When serving, place small spoonfuls of extra whipped cream, basil leaves and another sprinkling of coriander and black pepper on top.

yellow peppers, liters, rice, cream, salt, fresh ground black pepper, fresh basil leaf

Taken from www.food.com/recipe/yellow-pepper-soup-11036 (may not work)