Pepper soup with pastry shell

Recipe from: 8/22/1996 12:00:00 AM
Ingredients 14
Servings 1


Serving Change
  • 6
    red, green or yellow peppers (or use a mixture)
  • 3
    carrots, scraped and grated
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • 1
    potato, peeled and grated
  • 50
  • 25
    cake flour
  • 2
    chicken stock
  • 30
    tomato paste
  • 1
    cayenne pepper
  • 15
    lemon juice
  • 15
    lemon rind
  • tabasco sauce
  • 400
    frozen puff pastry, defrosted


Preheat the oven to 200 ºC (400 ºF). Sauté; the peppers (seeded and sliced into strips), carrots, onion, garlic and potato in the butter until soft. Add the cake flour and sauté; for another minute. Add small quantities of the chicken stock while stirring continuously. Add the remaining ingredients, except pastry, and simmer for 10 minutes. Strain the soup through a sieve. Reserve the liquid and puré;e the vegetables left behind in the sieve. Return the puré;ed vegetables to the liquid and bring to the boil. Ladle into ovenproof soup bowls. Brush the edge of each bowl with water. On a floured surface, roll out the pastry until slightly thinner. Cut out circles to fit the bowls and cover each bowl with a pastry shell, pressing the sides down firmly. Cut out patterns from the remaining pastry to decorate the pastry shells. Brush the pastry shells with whisked egg yolk and bake for 20 minutes or until the pastry is puffed out and golden brown. Serve immediately.

Read more on: soup  |  bake  |  fruit

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