Karaoke is not my thing. I have a huge embarrassment complex that does not make me compatible with getting up in front of people and belting out songs from the 80s. My mom would say I need to "get over myself," but I haven't quite found a way to do that just yet.
(I love you, honey!)
This soup doesn't remind me of the Neil Diamond tune for being one-note, but rather because I can't see the title "Sweet Pepper Soup" without singing it to the tune of Sweet Caroline. Sweet Pepper Soup. Bum Bum Bum. Good times never seemed so good.
Sweet Pepper Soup
From Happy Yolks (adapted from The Art of Simple Food)
1 1/2 - 2 pounds of sweet peppers (red, yellow, and orange), seeds and veins removed
1 small hot red pepper (optional)
1 onion, chopped
2 tablespoons olive oil
2 tablespoons fresh thyme, chopped
3 garlic cloves, minced
4 cups chicken or vegetable broth
1/2 cup brown rice (uncooked)
1 teaspoon apple cider vinegar
1/4 cup chives, minced
salt and pepper, to taste
Heat olive oil over medium high heat in a dutch oven. When oil is heated, add in onion and peppers. Saute for ten minutes until softened but not browned, stirring frequently. Add garlic and thyme and cook for another minute or two. Pour in stock and scrape the bottom of the pan to release the brown bits. Stir in the rice and the apple cider vinegar. Bring to a boil and then reduce heat to let the soup simmer for 25 minutes. When everything is soft, puree in a blender or with an immersion blender. Season with lots of salt and pepper. Serve topped with chopped chives and with lots of bread.