Yellow pepper soup

A friend of mine cultivates cherry tomatoes and yellow peppers , it was end of her season and she gave me a few to take home . A few being 60 kg’s !!! Say what!?!?

Everyone loves roasted red pepper soup but yellow pepper? never heard of it  , so I  accepted the challenge of making this mountain of peppers into something .

LIGHTBULB!!! MOMENT  –  make a soup or sauce , they freeze well and can be a base for many things such as a pasta sauce , base of another soup , all sorts .

Ingredients :

  • 2 onions
  • 5 cloves garlic
  • one red chili
  • 2 sprigs thyme
  • 5 sage leaves
  • cayenne pepper (to taste )
  • 2 ml nutmeg
  • 15 yellow peppers
  • one can tomato puree
  • 50 ml Port wine and then some 😉
  • 500 ml – 750 ml chicken stock
  • heavy cream
  • and salt and ground black pepper to taste
  • olive oil

Method:

  1. remove the core from the pepper and cut into 5 cm chunks , throw in a roasting pan with some olive oil salt and pepper , and place in an oven at 220 degree’s Celsius .
  2. In a heavy based pot , add 20 ml olive oil , slice onions , garlic and chilies roughly and brown for 10 minutes add the thyme (without stalk) , sage (freshly chopped), cayenne and nutmeg , allow the spices to infuse .
  3. add tomato paste and cook it out for a minute or so
  4. Deglaze with the Port wine  –  keep some for yourself , the chef always deserves a reward
  5. Buy now the peppers should be brown and sweet , add them to the pot and stir .
  6. Add stock to cover the peppers , and allow to simmer for 5 min .
  7. Liquidize the mixture and strain through a sieve ( this will get rid of the waxy skins of the peppers)
  8. Once strained season to taste
  9. serve with a swizzle of cream and a cheesy baguette on the side

this can also be made into a sauce by reducing it , adding some wine

You can always make this with red peppers as well as a mix of pepper and tomatoes – be creative in the kitchen and play around let your gut tell you what smells.tastes and feels right .

Pepper

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