Red pepper soup

Recipe from: 7/1/2003 12:00:00 AM

Ingredients 8
Servings 4
Time 15 minutes

Ingredients

  • 50
    g
    butter
  • 3
    large red peppers, cubed
  • 1
    large onion, chopped
  • 3
    cloves garlic, crushed
  • 750
    ml
    chicken stock
  • 60
    ml
    white wine
  • 2
    sprigs fresh thyme
  • pinch of sugar
 

Method

25 minutes
 
Melt half the butter in a saucepan, then add the peppers, onions and garlic.
Sauté until wilted, but do not allow to brown.
Add stock, wine and thyme.
Bring to the boil, then reduce heat and simmer until tender for about 15 to 20 minutes.
Allow to cool.
Remove the thyme then liquidise the soup.
Reheat and season to taste with salt and freshly ground black pepper.
Stir in remaining butter and sugar.
Add a swirl of cream to each serving and sprinkle with finely chopped basil or parsley.
Serve with lightly toasted ciabatta bread rubbed with a cut clove or garlic.
 

Read more on: soup  |  sauté
 

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