Anyone who reads my posts knows that on New Year’s Eve we feast on hors d’oeuvre throughout the day — no real sit-down dinner. Dessert is later in the evening.
But my cousins sleep over for a couple of days and that means real meals too.
On one of the nights they are with us I usually serve either Rack of Lamb or Rib Roast — the dinner we used to eat on New Year’s Eve long ago before we decided on the nibble fest.
For starters? This soup. Light enough to precede a heavy meat meal and colorful enough for a celebration. Bonus: you can make this a few days ahead!
ROASTED RED PEPPER SOUP
4 sweet red, orange and/or yellow bell peppers
2 tablespoons olive oil
4 medium scallions, chopped
2 carrots, chopped
1 large clove garlic, chopped
2 tablespoons chopped fresh parsley plus more for garnish if desired
1 teaspoon chopped fresh thyme leaves
6 tablespoons raw white rice
5 cups vegetable stock
1-1/2 teaspoons salt or to taste
freshly ground black pepper
3/4 to 1 cup non-dairy milk, optional
Preheat the broiler. Place the peppers under the broiler, about 4-6" away from the heat. Broil for 2-3 minutes, until the skin has blistered. Turn the peppers and repeat this process until the entire surface is blistered and lightly charred. Remove the peppers and place them in a paper bag or wrap in aluminum foil. Let rest at least 10 minutes. Remove the peppers from the bag, peel off the skin and discard the stem and the seeds. Cut the peppers into pieces and set aside.
Heat the olive oil in a large saucepan over medium heat. Add the scallions, carrots, garlic, parsley and thyme. Cook, stirring occasionally for 3-4 minutes or until the vegetables have softened slightly. Stir in the rice. Add the peppers and stock. Season to taste with salt and pepper. Bring the mixture to a boil, lower the heat and cook at a simmer for 25 minutes. Add non-dairy milk if desired. Puree in a food processor or blender. Serve hot or chilled.
Makes 6 servings