Joe Truex of Watershed demonstrated this recipe Labor Day weekend at the Morningside Farmers market.
Ingredients:
3 tablespoons olive oil 1 pound sweet peppers, seeds and veins removed, roughly chopped 1 onion, chopped 1 small hot red pepper (optional) (or use a jalapeno) 2 cloves garlic, minced 3 tablespoons fresh thyme 7 cups vegetable stock or water 1/3 cup rice 1 teaspoon apple cider vinegar Salt and pepper 1/4 cup minced chives
Preparation:
In a large saucepan, bring olive oil to medium-high heat. Add onions and peppers, sauté for about 10 minutes until softened but not browned, stirring frequently. Add garlic and thyme, stir and cook 5 minutes more. Add stock, rice and vinegar and bring to a boil. Reduce heat and simmer 25 minutes. Remove from heat and puree with an immersion blender. If you don’t have an immersion blender, let soup cool before pureeing in the jar of a stand blender. Season to taste and garnish with chives.