Red pepper soup

Recipe from: 9/10/1998 12:00:00 AM
Ingredients 15
Servings 1


Serving Change
  • 15
    olive oil
  • 3
    red peppers, seeded and cut into strips
  • 1
    pear, peeled and diced
  • 2
    carrots, scraped and grated
  • 1
    onion, chopped
  • 1
    clove garlic, crushed
  • 1
    small potato, skinned and diced
  • 15
    cake dour
  • 750
    chicken stock
  • 1
    grated rind of a lemon and half the juice
  • 45
    tomato paste
  • 1
    whole red pepper
  • seasoned sea salt and sugar
  • cayenne pepper
  • grilled bacon rashers and chopped fresh basil for garnishing


Heat the olive oil in a deep saucepan and stir-fry the red pepper, pear, carrots, onion, garlic and potato until lightly browned. Sprinkle the cake flour over the mixture and add the stock, lemon rind and juice. Bring to the boil, stirring continuously. Reduce the heat, add the tomato paste and simmer slowly for 35 minutes. Grill the remaining red pepper under the oven grill until the skin is charred in places, place in a plastic bag and leave to cool completely. Remove the skin, seed and slice the pepper into thin strips. Season the soup to taste with sea salt and sugar and process until smooth. Stir in the red pepper strips and serve the soup in warmed soup bowls. Serve hot garnished with grilled bacon rashers and basil. Serves 4.

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