Roasted Pepper and Orange Soup
|Oranges||2 , zest and juice taken|
|Garlic||2 Clove (10 gm) (Whole)|
|Ripe tomatoes||1 Pound, deseeded and chopped (450 Grams)|
|Red peppers||3 Large, deseeded and chopped|
|Olive oil||2 Tablespoon|
|Long grain rice||2 3⁄4 Ounce (75 Grams)|
|Vegetable stock||2 1⁄2 Pint (1.4 Liters)|
|Creme fraiche||4 Tablespoon (To Serve)|
1. Heat oven to 220C/fan 200C/gas 7. Place the orange zest in a small bowl, cover with boiling water, then set aside. Place the garlic, tomatoes and peppers in a large roasting tin, then coat with the oil. Season, then roast for 30 mins, stirring occasionally.
2. Meanwhile, cook the rice in the stock and orange juice for 12-14 mins until tender.
3. Squeeze the garlic from the skins, then put in a blender or food processor with the other roasted vegetables and their juices. Process with the stock and rice mixture until smooth - you may need to do this in batches. Strain through a fine sieve, return to a clean pan, then heat through. Serve topped with a swirl of creme fraiche and a little of the drained orange zest.