Roasted Red Pepper Soup

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6 large red bell peppers

3 Tbs. olive oil

2 cups chopped onion

1 cup diced carrots

1 cup chopped fennel bulb

5 cups chicken or vegetable stock

1 cup dry white wine

3 Tbs. rice, preferably Arborio

2 Tbs. chopped fresh basil or 3 tsp. dried

1 Tbs. chopped fresh rosemary or 1tsp. dried

1 tsp. fennel seeds

⅛ tsp. red pepper flakes (I did not use these)

2 to 3 drops balsamic vinegar

Salt and pepper

subheading: Equipment:

Blender or stick blender

note: I doubled the recipe, but used only 7 cups of stock, instead of 10. (Limited by size of pot). I think that worked out well. I used fresh herbs, regular rice, and 1 tsp pepper (for the double recipe). Did not add extra salt since I used chicken bouillon cubes to make the stock.

subheading: Roast the peppers:

The Joy of Cooking says to use the broiler to roast the peppers. I prefer this method of using the regular oven.

Preheat oven to 450°.

Quarter and seed the peppers. Arrange in a roasting pan, skin side out, trimming to get them to lie flat. Dry off the peppers if they're wet.

Bake for 25 to 30 minutes, turning the pan half way through.

When done, put them in a bowl with saran wrap. The steam helps loosen the skin. (Don't know if this really makes a difference, but you can't really peel them while they're too hot to handle, anyway.)

When cool enough to handle, peel the peppers, discarding the skins.

subheading: Make the soup:

Saute onions, carrots, and fennel bulb over over medium-low heat until tender, but not browned. This takes 10 to 15 minutes.

Stir in stock, wine, rice, basil, rosemary, fennel seeds, roasted peppers, and red pepper flakes (if using).

Bring to a boil, reduce heat, and simmer until the peppers and rice are very tender, about 30 minutes.

Puree the soup.

Season with salt and pepper. Add 2 to 3 drops balsamic vinegar.

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