Red pepper soup

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

Ingredients 8
Servings 1
Minutes 15 minutes


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


15 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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