4 yellow bell peppers, halved and seeded

1 small onion, chopped

1/4 cup (60 ml) olive oil

2 tablespoons (30 ml) parboiled rice

2 1/2 cups (625 ml) chicken broth

Salt and pepper

Place the peppers on a baking sheet, skin side up. Blacken them in the highest position of the oven under the hot broiler. Let them cool in a tightly sealed container. Peel the peppers.

Do both soups separately. In a saucepan, gently soften the onion in the oil, without browning. Add the rice, broth and yellow bell peppers. Cover and simmer gently for 20 minutes. Purée in a blender and season to taste.

In another saucepan, gently soften the onion and garlic in the oil, without browning. Deglaze with the balsamic vinegar. Add the rice, broth, and red bell peppers. Simmer gently for 20 minutes. Purée in a blender and season to taste.

To serve, place a 7.5-cm (3-inch) round cookie cutter in the centre of a shallow soup bowl. Pour the yellow soup in the middle, and pour the red soup around it. Gently remove the cutter. Garnish with basil.

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