Instructions: 8 SERVINGS DAIRY-FREE

For best results, prepare this feisty, vividly colored soup using either sushi rice or white basmati rice. Roasted red peppers add a lovely accent-dont worry if you cant get off every bit of blackened skin. It will just add to the smoky flavor.

Trim and peel broccoli stems, then coarsely chop. Set florets aside. In large pot, combine broccoli stems, rice, 1/2 teaspoon salt and 2 quarts broth. Bring to a boil, reduce heat, and simmer 20 minutes. Add florets and simmer 20 minutes more.

Meanwhile, roast bell peppers over an open flame or in broiler, turning with tongs until blackened all over, about 10 minutes. Place peppers in paper bag, close and let stand 10 minutes.

Peel, quarter and seed peppers, then transfer to food processor or blender and process until pureed. Add 1/2 teaspoon salt and remaining 2 tablespoons broth and puree until smooth. Set aside.

In large skillet, heat oil over medium-high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Stir in garlic, tarragon, thyme and cayenne until well combined. Add broccoli mixture and simmer 10 minutes more.

Transfer broccoli-onion mixture to food processor or blender in batches and process until smooth. Return soup to pot and stir in 1 cup red pepper puree, remaining 1/2 teaspoon salt, pinch white pepper, both vinegars and lemon juice; warm through. Reserve remaining pepper puree for garnish.

Ladle soup into bowls. Drizzle each with about 1 tablespoon reserved red pepper puree; swirl with chopstick. Garnish with chopped tarragon if desired and serve.

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