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Another recipe – Two Pepper Soup


29th April 2016

La Soupe aux Deux Poivrons – Two Pepper Soup

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

Cooking Method

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.


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David, Vikki & Bernard

Dave, Vikki & Bernard xxx


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