Roasted Red Pepper Soup -V
Tasty soup and a great colour with a splash of the Goat’s cheese cream looks stunning.
Remove stalk and seeds from peppers place on grill and put under hot grill until skins well charred.
Place skins in bowl and cover with cling film for at least 20 minutes – remove skins.
In the mean-time fry onions for 10 minutes add chopped garlic for 2 further minutes.
Add skinned peppers, bay leaves, stock and seasoning to onions and simmer for 15 minutes.
Make Goat’s cheese cream by whisking them together until no lumps.
Take out bay leaves and blend, add flavoured cream, if a little thick add more stock and adjust seasoning.
If possible keep for a day for flavours to improve then reheat, serve, (whisk Goat’s cheese and cream together)
croutons or make red pepper and goat’s cheese muffins
6 Red Peppers
1 onion chopped
2 cups Stock
60g Goat’s Cheese
125 ml Double cream
Goat’s Cheese Cream
80g Goat’s Cheese
3 tabs Single Cream