Soups Recipes - Peter Piper Soup

Ingredients

• 25 g/1 oz/2 tbsp butter

• 8 streaky bacon rashers (slices), rinded and diced

• 2 onions, finely chopped

• 75 g/3 oz/1/3 cup long-grain rice

• 1.2 liters/2 pts/5 cups chicken stock

• 6 tomatoes, skinned, seeded and diced

• 1 small green (bell) pepper, thinly sliced

• 1 small red (bell) pepper, thinly sliced into rings

• 1 small yellow (bell) pepper, thinly sliced into rings

• 5ml/1 tsp pickled pink peppercorns, crushed

• Salt and freshly ground black pepper

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Method:

1. Melt the butter in a saucepan. Add the bacon and onions and fry (sauté) for 3 minutes, stirring.

2. Add the rice and fry for a further 1 minute, stirring. Stir in the stock, bring to the boil, reduce the heat and simmer for 20 minutes.

3. Add the remaining ingredients and simmer for 5 minutes.