Another recipe – Two Pepper Soup
La Soupe aux Deux Poivrons – Two Pepper Soup
Here’s a lovely warming soup for you to try – ideal for this chilly April weather!! It’s simple to make and looks really good….
- 2 Red peppers
- 2 Yellow peppers
- 200g onions
- 2 cloves of garlic
- 200ml vegetable stock
- 20g fennel
- 20ml dry white wine or dry vermouth
- 3 tablespoons of olive oil
- salt & pepper
Roughly chop the onion – divide into two
Roughly chop the fennel – divide into two
Crush the garlic – divide into two
De-seed and roughly chop the peppers, keeping them separate
Put 1 tablespoon of olive oil in a pan. Add the chopped red pepper, one half of the chopped onion, the chopped fennel and the garlic and sweat off for about 5 minutes.
Add 200ml of vegetable stock and 20ml of wine and simmer for a further 15 minutes.
Adjust the seasoning and process in blender. Strain if necessary.
Repeat the above process using the yellow peppers.
Both soups need to be of the same consistency. If necessary adjust either soup by reducing or increasing the amount of stock.
Soups can be poured into bowls using pastry cutters or two measuring jugs to create a variety of different patterns.
Dave, Vikki & Bernard xxx