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 .
- 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
- 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 .
- 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 .
- add tomato paste and cook it out for a minute or so
- Deglaze with the Port wine – keep some for yourself , the chef always deserves a reward
- Buy now the peppers should be brown and sweet , add them to the pot and stir .
- Add stock to cover the peppers , and allow to simmer for 5 min .
- Liquidize the mixture and strain through a sieve ( this will get rid of the waxy skins of the peppers)
- Once strained season to taste
- 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 .